Before Radd and I had kids, there would be nights that we weren’t able to have dinner together. School, work, and friends sometimes just got in the way of sitting down for a full meal with each other. Now if I happened to be home on one of those nights, there was absolutely no doubt about what my dinner plan would be– egg salad. Wild, right?
You see, I was never able to make egg salad for the both of us because– and I still don’t understand this– Radd despises hard-boiled eggs. To this day, I’m quite certain he would gag if he had to swallow a bite of egg salad. Even more incomprehensible is the fact that he’ll eat eggs any other way. He loves these pickled versions, and can even do this mollet version. Why not regular? Weirdo. At any rate, I’ve always loved egg salad. It’s creamy and so versatile. I make it a different way almost every time.
Here, I’ve swapped out mayonnaise for a mashed avocado. Let’s be clear, I have no problem with a little bit of mayonnaise. Especially the really good homemade stuff. But, I love avocados so much, that I figured I’d incorporate them into a spread. Plus, they are loaded with good fat that your body needs. I like to keep the eggs diced and gently fold them in– nice for a bit of texture. The avocado binds everything together wonderfully and adds such beautiful color. This is comfort food– delicious, quick to prepare, and healthy. And in case my constant urging for you to buy organic/local eggs hasn’t convinced you to do so quite yet — read this article. Want another option? Check out this fantastic recipe for Curried Egg Salad.
The Recipe: Avocado Egg Salad
(Serves 1)
2 hard-boiled eggs, diced, preferably organic/local
1/2 ripe avocado, mashed
1 1/2 tablespoons red onion, diced
1 1/2 tablespoons fresh chives, finely chopped
juice of 1/4 of a small lemon
kosher salt and freshly cracked pepper
How to make perfect hard-boiled eggs: In a sauce pan, place the eggs in a single layer. Fill pan with cold water and make sure it covers the eggs by an inch. Place pan on the stove and bring to a boil. Boil for 1 minute. Cover and remove from heat. Set a timer for 10 minutes. After 10 minutes, place eggs into an ice bath to stop the cooking process.
To make the egg salad: In a medium-sized bowl, mash the avocado and some of the lemon juice together until creamy, add salt and pepper. Remember you can always add more lemon juice at the end to get it to your desired consistency, but you can never take it out. Gently fold in the egg, red onion, and chives. Re-season with lemon juice, salt, or pepper, if necessary. Feel free to add a jalapeño or sriracha sauce for a bit of heat. Enjoy with arugula and whole wheat bread or by the spoonful!
Have a wonderful weekend, friends!
Laurie
Can’t wait to try this. I love the idea of avocado in egg salad. Wonderful local eggs can be found at any of the Farmer’s Markets and personally, I have found Otis Farms at the St. Paul Farmer’s Market to be the absolute yummiest.
We enjoy Otis eggs, too (among a few others)! He’s such a nice fella. I’m absolutely loving all of the eggs this time of year. 🙂
Im soooo going to make these!! Love egg salad!!
Hi Katie — so nice to hear from you! Hope you enjoy the egg salad. 🙂
Yay egg salad! I like to make mine with lots of chopped radishes and dill, but I’ve never tried the avocado combination. I’ll have to give it a shot.
I also definitely hear you on taking advantage of nights alone to make exactly what you love but what your partner can’t stand. I’d never get any beef stroganoff otherwise!
You can’t go wrong with lots of dill in egg salad, that’s for sure! I like so many different versions…but, sometimes my Mom’s still tastes the best. 🙂
Can’t wait to try this. Sounds seriously right 🙂
Hope you like it!
yumm.. just bought avocados and chives are coming up in the garden. thanks for sharing the recipe!
That is exactly why chives made an appearance in this version — I had them! 🙂
Love boiled eggs, love avocado and love egg salad! This is perfect and I will be trying it!
Great! Hope you enjoy!
Looks delicious!
Thank you! 🙂
Hi Laurie! I’m not sure what I love more… your food or your storys! 🙂 Great job, I love reading your blog!
Ha! I bet you guys find some of the stories entertaining! So nice to hear from you! Hope your family is well. 🙂
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I agree! 😉
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I just made this and it’s absolutely amazing. Thank you!!
Just made this, but to make it even more low calorie I just did hard boiled egg whites (that and they weren’t boiled all the way through haha) but it was just as tasty!
I’ve been looking for a good avocado egg salad recipe and I think this might just end up being “the one!” Can’t wait to give it a try!
[…] Source: https://relishingit.com/2012/04/13/avocado-egg-salad/ […]
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I tried the recipe with toasted sour dough bread, open face, a slice of crispy bacon on top. Sooooo delicious!
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