How was that brunch of yorn? Did you over-stuff on ham, quiche, cinnamon rolls, pastel-colored candy, deviled eggs, and mimosas?
You have leftover hard boiled eggs, don’t you?
You know what that means….egg.salad.sammies.
The hard work is already done, now all’s you need to do is peel and repurpose the hard boiled eggs left over from Easter into egg salad. Easy peasy lemon squeezy sammies for dayz. How do you like your egg salads? Plain Jane classic? Curried up-syle? Pesto-d and fabulous? Studded with sun-dried tomatoes? Sexy and mayo-free mixed up with mashed avocado?
And since we’re talking preferences, what’s your relationship with the herb like?
Do you herb infrequently? On special occasions? Once a week? On the daily? Are you a wake n’ herb-er?
Just checking.
This recipe is a re-visit to one of the most popular recipes on my site – the avocado egg salad. You all have embraced the avo egg salad so hard, that I figured I would bring it back with a minor twist. I added some fresh herbages in order to boost the flavor and fresh appeal. I know, I know…nothing revolutionary considering the recipe stayed exactly the same, but lemme tell you…some fresh basil, sage, rosemary, and thyme turns this thing into a whole new vegetarian animal.
All you do is mash up an avocado and a half, chop up your hard boiled eggs, and mix the two together with some cider vinegar (or lemon juice), sea salt, and freshly chopped herbs. You can use the egg salad on sandwiches with baby spinach, or add a scoop to your green salad for some protein.
Herb e’eryday. ‘Specially Mondays.
Tools I Used to Prepare This Recipe:
Ingredients
- 6 eggs hard boiled
- 1-½ ripe avocados peeled and mashed
- 1 clove large garlic minced
- 3 tablespoons cider vinegar or fresh lemon juice
- ½ teaspoon sea salt to taste
- 6 to 8 large basi lleaves finely chopped
- 3 sprigs thyme
- 1 tablespoon rosemary finely chopped
- 6 leaves sage finely chopped
For Serving:
- 8 slices gluten-free bread of choice toasted
- 3 handfuls baby spinach
Instructions
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Peel and chop the avocados and place them in a bowl. Mash until creamy using a fork.
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Peel and chop the hard boiled eggs and add them to the bowl with the mashed avocado along with the rest of the ingredients. Stir everything together well until the mixture is well-combined and creamy.
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Prepare sandwiches by adding baby spinach and desired amount of egg salad to toasted bread. Serve and enjoy.
This is just the kind of protein packed lunch I need today after too much candy yetserday!
i see this happening on any other random week too..i usually like avocado + smashed chickpeas this way but never though of eggs .
I love both avocado & eggs! This would be such a filling sandwich.
These avocado egg salad sandwiches pack a serious protein punch! Easter has never been a thing for me, and until this year, when I saw all the delicious brunch food, I didn’t miss it. Now I’m dying to do Easter brunch 🙂
I do at least a dozen of eggs in my electric pressure cooker at a time and keep the hard cooked eggs on hand. I always use avocado in place of mayo for all my salad recipes and dressings. What I like about this one is the addition of the leafy green spices. I don’t eat any wheat products at all and I’ve lost 75 pounds since I went wheat free so I’ll not use the bread. But the rest of it sounds great. I call them hard cooked rather than hard boiled because the eggs don’t have to be boiled to cook them. The higher the temp, the more likely the ugly dark ring around the yolk from “boiling” them.
I love avo on toast and definitely am inspired to try this recipe out. Perfect for lunch today & good thing I have all the ingredients on hand.
You are such a clever little devil thinking to post a recipe that includes hard boiled eggs the day after Easter. Why can’t my brain work that way? Why?!
I think the added herbage sounds amazing and you know I am all about eating those vegetarian animals. 😉
To be honest I have never liked egg salad in the past, but with all this avocado and herb action, I’m tempted to give it another try! Love this idea!