I boiled two dozen eggs this morning for the kids to decorate for Easter. Of these, guess how many broke in the pot while they were simmering? Five! I’m not one to waste, so I put together a quick recipe for egg salad but with a healthier twist.
Egg Salad with Avocado, Not Mayo
Hold the mayo! What’s usually a staple in my egg salad recipe was left in the fridge today, replaced with the healthier avocado. Full of good fat (instead of saturated, gross, oily fat), the avocado added a creaminess and tastiness to the egg salad, not to mention fun green tint.
Avocado Egg Salad Recipe (makes about 4 servings)
3 hard boiled eggs
2-3 hard boiled egg whites
1 ripe avocado (choose a soft but not browned avocado for maximum creaminess)
1 tablespoon dijon mustard
salt and pepper to taste
Combine eggs, egg whites and avocado in a small bowl, mashing with a fork. Add mustard, salt and pepper, and enjoy!