Avocado Egg Salad

Bringing together hard-boiled eggs and creamy avocadoes is a match made in heaven. Personally, I don’t care for egg salad that is laden with gobs of mayonnaise (and I’m a mayo lover!) – it’s heavy and you just feel sluggish after eating it. By substituting most of the mayo with Avocado – you achieve the creaminess without all the guilt. Oh and I use pre hard-boiled eggs – which is a huge time saver. Give it a try!

Directions

Serves Two to Three
Time: 10 Minutes Preparation

6 hard-boiled eggs (You can purchase them already cooked – find them in the dairy case)
1 tbs Dijon mustard
1 tsp Tajin
½ tsp kosher salt
½ tsp freshly gound pepper
2 ripe avocados
Juice of 1 lemon

Method:

On a cutting board, chop hard boiled eggs roughly. Transfer to a mixing bowl. Using a fork, continue to mash the eggs until you have a semi-smooth consistency. Add the mustard and spices and mix well.

On the same board, scoop flesh from each avocado skin and dice. Transfer to the egg mixture. Using your fork, blend. Squeeze the juice of one lemon into mixture and mix again. Taste for seasoning.

For serving, scoop ¾ – 1 cup of mixture into lettuce cups. Garnish with chopped chive.

You could also serve this as a canape by serving it on saltine crackers. Yum!

Published by Ralph Elwell

A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!