Mayo-free avocado egg salad makes an easy go-to lunch recipe.
All the Fats Egg Salad comin at ya face!
Sometimes we need silly simple things in life to offset all the complicated ones. Lunch should be the easiest thing we do all day, can we agree? How about we put a spinerooski on our lunch routines and enjoy this über simple and sinfully creamy All the Fats Egg Salad, which happens to be made out of just four simple ingredients?
All the Fats Egg Salad. Game.Change.Er.
Does the fact that I refer to this recipe as fatty dissuade you from making it? I certainly hope not. As we all know, I’m a fan of the fat. I read an article in the April issue of Cooking Light that studies show the cholesterol in eggs is not linked to heart disease. This great article from Men’s Health also states the choline in eggs helps your body metabolize fat for energy, so there’s no need to be skurd of the egg salad…unless you eat the entire bowl in one sitting…which I don’t recommend.
In addition, the high-octane monounsaturated fat in avocado is a healthy fat that helps lower bad cholesterol and also boosts your metabolism. Nothing like a little quality fat to help you burn fat. It’s a mind blow, I know.
Lookit all this avo:
Because I’m not a mondo fan of mayo, I tend to get crafty in situations like this and replace the mayo with Greek yogurt, or in this case: avocado. The egg salad turns out super thick and creamy with a little zesty flavor.
After making and shooting the recipe, I realized it would have been buh-rilliant to add some tomato, jalapeno, and red onion to guacamole-ify the thing. Sigh. Hindsight = 20/20.
I lunched on open-faced avo egg salad sandos with some fresh watercress. Don’t these toasts make you want to dye Easter eggs rightnow so that you have an excuse to make egg salad toasts all the livelong day? Are you sick of me talking about eggs yet? Should we talk about Spring fever instead? Just kidding, only hussies talk about such things on their food blog.
Avocado egg salad. Get some!
Tools I used to prepare this recipe:
Avocado Egg Salad (mayo-free!)
- 6 eggs hard boiled
- 1-½ ripe avocados peeled and mashed
- 1-1/2 tablespoon fresh lemon juice or lime juice
- ½ teaspoon sea salt or to taste
Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
Peel and roughly chop the hard boiled eggs.
Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with watercress or greens of choice.