Avocado Egg Salad
Yields: about 2 cups Prep Time: 10 minutes Total Time: 10
This egg salad is filled with nutrition, with healthy fats from avocado replacing most of the standard mayonnaise. Avocados also add potassium, folate and vitamin E, among many other nutrients. Eggs are a great source of protein, vitamins A and B as well as choline, an important nutrient for brain health.
4 hard boiled eggs, peeled
1/3 cup avocado (about 1/2 medium avocado)
1 tablespoon mayonnaise (optional, but really gives the extra zing)
1/2 teaspoon yellow mustard
1/2 teaspoon salt
1. In a large bowl, place all ingredients and mash together until well combined.
2. Serve on toast, bread, crackers or just eat plain! Refrigerate unused portion.
If you're like us, we have dozens (seriously) of hard-boiled eggs left over from our egg-dying escapades this past weekend. Of course, as the kids get older and are more capable of handling all that is egg-dying, the one egg per person thing just doesn't cut it.
So, the creative genius in all of us gets to let loose with multiple eggs, but now, our refrigerator is filled with beautifully colored eggs needing to be eaten.
I love avocado. So do my kids. I have managed to get into almost everything. It has so many beneficial nutrients without many drawbacks. Plus, it is such a natural replacement for mayonnaise. It just mixes up the classic recipe a bit!
As noted in the recipe above, the mayonnaise is optional, but for us, it makes all of the difference. You still get that tang of mayo, but most of it is replaced with nutrient loaded avocado.
*This post was originally published April 7, 2015, but has been updated on April 12, 2017.