Avocado Egg Salad


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Avocado Egg Salad is a delicious and healthy spin on the classic.  The avocado gives this egg salad a creamy taste and texture, without any mayo!

If you’re like me, you probably have a ton of Hard Boiled Eggs left in your fridge from Easter, and are trying to figure out what to do with them all.  While they make a great snack, or addition to a salad, it’s pretty easy to get hard boiled egged out, when you’re just eating plain eggs. The first thing that always comes to mind with hard boiled eggs is egg salad, and I realized that I haven’t shared a recipe for this yet, so it was the perfect opportunity.

We’re not mayo fans in our house, in fact, I don’t even have any in the house at all.  If I ever need it for a recipe, I always substitute with plain greek yogurt, or I make my own. In this case, I substituted the mayo with a fresh, mashed avocado, and it changes everything!  If you’ve never tried Avocado Egg Salad a try before, you’re definitely going to want to.  You’ll never look back.

Here’s what you need to do.

How To Make Avocado Egg Salad

Hard Boil Eggs 
The key to good Egg Salad is not not over cook the eggs.  To make perfect every time Hard Boiled Eggs, use your Instant Pot and cook the eggs using the 5-5-5 Method.  The process is easy, just follow these four simple steps:
1.  Add 1 cup of water to Instant Pot.  Place trivet or egg holder in bottom, and carefully place eggs on top.
2.  Place lid on Instant Pot, and set valve to sealing position.  Cook on Manual High Pressure for 5 minutes.
3.  Let Instant Pot release pressure naturally for 5 minutes.  After 5 minutes, release any remaining pressure.
4.  Gently transfer eggs to an ice bath, and let them sit for 5 minutes.
This method produces perfectly cooked Hard Boiled Eggs every time, with a firm white, and a fully-set, creamy yolk.  These eggs peel like any other hard boiled egg – with eggs that are a little bit older, being easier to peel.

Prepare Egg Salad 
In a medium bowl, with a whisk, mash together hard boiled eggs, hard boiled egg whites, avocado, lemon juice, green onions, parsley, greek yogurt, dijon mustard, salt and pepper in a bowl until desired consistency.

Serve 
Spread Avocado Egg Salad between two slices of your favorite bread with some romaine lettuce or spinach.  It also tastes delicious, served as a dip with pita chips.

How To Store
Avocado Egg Salad can be stored in the fridge for 2-3 days.  Place prepared egg salad in a glass or plastic container (no metal), and press plastic wrap directly on the top.  This helps prevent oxidization.

Category, , DifficultyBeginner

Yields1 Serving
Prep Time5 mins

For 2 Sandwiches
 1 medium avocado, peeled and pitted
 4 hard boiled eggs, roughly chopped
 1 hard boiled egg white, roughly chopped
 2 green onions, finely minced
 2 tbsp fresh parsley, minced
 ½ lemon, juiced and zested (2 tsp)
 1 tsp dijon mustard
 2 tbsp plain greek yogurt
 2 tsp salt
 1 tsp black pepper
 ½ tsp paprika

1

Add all ingredients to a large mixing bowl, and mash with a whisk until desired consistency.

2

Spread Avocado Egg Salad between two slices of your favorite bread with some romaine lettuce or spinach.  It also tastes delicious, served as a dip with pita chips.

Ingredients

For 2 Sandwiches
 1 medium avocado, peeled and pitted
 4 hard boiled eggs, roughly chopped
 1 hard boiled egg white, roughly chopped
 2 green onions, finely minced
 2 tbsp fresh parsley, minced
 ½ lemon, juiced and zested (2 tsp)
 1 tsp dijon mustard
 2 tbsp plain greek yogurt
 2 tsp salt
 1 tsp black pepper
 ½ tsp paprika

Directions

1

Add all ingredients to a large mixing bowl, and mash with a whisk until desired consistency.

2

Spread Avocado Egg Salad between two slices of your favorite bread with some romaine lettuce or spinach.  It also tastes delicious, served as a dip with pita chips.

Avocado Egg Salad

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