This recipe uses both whole eggs and egg whites, and swaps traditional mayonnaise for guacamole. The combination of healthy fats and protein, this is sure to be a filling lunch or light dinner.
Avocado Egg Salad
Servings
4 Servings
Ingredients
- 6 eggs hardboiled
- 2 tbsp mashed avocado or guacamole
- salt + pepper
- lime juice optional
- cilantro optional
- diced onion optional
- hot sauce or red pepper flakes optional
Instructions
- In a large bowl, mash 4 eggs (whites and yolks), plus 2 egg whites (yolks discarded)
- Add avocado or guacamole
- Season with salt and pepper and any additional garnish
- Serve with whole grain crackers, toasted whole wheat bread or on over a salad
I’m not into wasting foods and so I would say . DO NOT DISCARD ANYTHING!!! If you add the other yolks, all it will do is make the mixture thicker. Add an added Teaspoon of Avocado OR Guacamole and it will loosen up the mixture. Made this over 6,000 times when I was going to school in Mexico. I made it for a Shabbat morning post Kiddush appetizer or for a quick lunch. Served with sliced jalapenos on the side for an added bite. Served with toasted pita that had been prepared before Shabbat with a bushing of oil and sliced garlic
This was really easy and tasty. My company was impressed and enjoyed it – especially because there was no mayo. The avocado did not turn brown in the little that was left over – it stayed quite well. Maybe the Israeli avocados are different.
So happy you enjoyed! Thanks for letting me know you loved it!
All the best…MW.
Excellent alternative to using mayo. I didn’t have to worry about the avocado turning brown, there was nothing left!
The avocado will begin to brown after being exposed to the air for sometime. You could either cover very tightly with plastic wrap (as in, press the plastic wrap down on top of the salad), or make just before serving. Hope you enjoy!
All the best…MW.
Sounds a delicious alternative to basic egg mayo – but do the avocados go brown?