No-Mayo Magic: Avocado Egg Salad Sandwich
- Total Time: 25 minutes
Description
This Avocado Egg Salad is a fresh, protein-packed take on a lunchtime classic. Creamy avocado steps in for most of the mayo, while chopped eggs, lemon, herbs, and crunchy celery round things out for a sandwich spread (or bowl-topper) that’s light, satisfying, and full of flavor. Pile it onto toasted whole-grain bread, spoon it over greens, or serve it with whole-grain crackers for a quick, nutritious bite any time of day.
Ingredients
-
4 large eggs
-
1 large ripe avocado
-
2 tablespoons mayonnaise or plain Greek yogurt
-
2 teaspoons fresh lemon juice
-
1 celery stalk, finely chopped (about 3 tablespoons)
-
1 tablespoon finely chopped chives, parsley, or dill
-
Salt and fresh ground black pepper, to taste
Instructions
-
Boil the eggs: Place the eggs in a saucepan in a single layer. Cover with cold water by about 2 inches. Bring to a rolling boil over high heat. Once boiling, cover the pan, cook for 30 seconds, then remove from heat. Let the eggs sit for 12 minutes. Transfer to an ice bath and chill for 5 minutes before peeling.
-
Mash the base: In a medium bowl, mash the avocado with the lemon juice and mayonnaise (or yogurt) until creamy.
-
Add the eggs: Peel and chop the hard-boiled eggs, then fold into the mashed avocado mixture.
-
Finish the mix: Add chopped celery and fresh herbs. Season generously with salt and pepper to taste.
Notes
Store avocado egg salad in an airtight container in the refrigerator for up to 2 days. To slow browning, press a piece of parchment paper directly onto the surface before sealing.
- Prep Time: 5
- Cook Time: 20
0 Responses