Recipe: Avocado Egg Salad
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This delicious egg salad recipe calls for creamy mashed avocado in the place of the usual mayonnaise.
Even if you like mayonnaise, give it a try anyway, because it's just plain delicious [and much healthier].
It has a lovely fresh taste, and it's definitely a nice new twist on a tired old dish. Try it out - you won't be sorry you did.
- 6 eggs
- Slice of red bell pepper
- 1 avocado, ripe
- 1 tablespoon mustard
- lemon juice
- Hard-boil eggs, and peel them.
- Chop eggs and avocado into pieces. Add mustard, and mash with a fork.
- Season with salt and pepper to taste. Drizzle a little lemon juice onto it. Chop bell pepper into very small pieces, and add.
Prepare your ingredients
Gather together your ingredients - eggs, your favorite kind of mustard, a red pepper, salt, pepper, lemon, and a ripe avocado.
Boil your eggs
Everyone has their own method for boiling eggs [believe it or not] depending on how well-cooked they like them. I put mine in cold water, boil for ten minutes, and call it done.
Peel your eggs
I submerge my eggs in cold water immediately after they're done cooking, as it seems to make them easier to peel.
Chop the eggs
Slice the eggs into rough chunks with a sharp knife.
Peel avocado and remove seed, then slice into chunks and add to eggs. Add 1 tablespoon mustard, and mash with a fork until you achieve the desired consistency.
Add pepper and seasonings
Add salt and black pepper, to taste. Finely chop some red bell pepper, and add that. Drizzle with lemon juice [this adds flavor, and has the additional benefit of preventing the avocado from discoloring as quickly].
Serve as is, or make into sandwiches and enjoy!