Wednesday, April 3, 2013

Avocado Egg Salad

Do you still have a few hard-boiled eggs you are trying to get rid of?  I came across this recently and thought it sounded great...and it was!!!

Avocados take this egg salad to a whole new level! This was a yummy twist on an old favorite.  

Avocado Egg Salad

2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, pitted and peeled
1 tablespoon plain Greek yogurt (we use Chobani)
1 tablespoon fresh lemon juice
2 tablespoons chopped green onion
1/4 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
(a couple slices of cooked bacon would also be awesome on this!)

In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste.

Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it's made.

Recipe Source:  Two Peas and Their Pod

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