Avocado Egg Salad

We are going through difficult times and it might not always be easy to stay positive. Nonetheless we have to try our best.
As we hunker down at home, there’s no time like the present to get busy in the kitchen and try out some new delicious dishes.
I wholeheartedly believe that cooking is therapeutic, for yourself and for those around you.
Serve a delicious meal, everyone is happy. A simple source of comfort and pleasure.
It’s the kind of caring for the well-being of your family that ought to be top-of-the-mind right now.

What about an easy recipe for a delicious and healthy egg salad?
Enter this incredible Avocado Egg Salad: silky-smooth, creamy, light, fresh, not to mention good for you.
The avocado basically replaces the mayo. And for the record I’m not a mayo-phobe — I do love mayo and I can easily handle the judgement (I know I’ve said this already but it’s worth mentioning one more time) however the avocado gives a nice little twist to the classic egg salad. It adds creaminess (and healthful fat) along with a vibrant green color.

Since I need zip in all the foods in my life, I went way too heavy on the lemon juice. I also got a little aggressive with the cilantro because cilantro tastes like a million bucks to me. Both very solid decisions.
Stick to the recipe though and by all means use parsley if you think that cilantro tastes like soap (which I know a lot you do.)
You can think of this Avocado Egg Salad as a next level egg salad. Not so much egg-salady, for those of you who just like me rarely order egg salad on a menu.
Do try it, you won’t be disappointed!

Avocado Egg Salad                                                                                                                                     Print this recipe!

Ingredients
Serves 2

3 eggs
1 medium ripe avocado
1 tablespoon chopped fresh parsley (or cilantro)
1 tablespoon lemon juice (or white vinegar)
1 teaspoon mustard
¼ teaspoon salt
Ground black pepper to taste

Directions

Put eggs in a medium saucepan and cover them with cold water by ½ inch. Bring to a gentle boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 8 minutes.
When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.
Peel the eggs and roughly chop them.
Scoop avocado flesh in a medium bowl and mash with a fork.
Add chopped eggs, parsley (or cilantro), lemon juice (or vinegar), mustard, salt, and pepper and mix well.
Take a taste and adjust seasoning as needed.
Serve on your favorite bread, in a wrap, or on top of a lettuce leaf.

Nutrition facts

One serving yields 230 calories, 18 grams of fat, 7 grams of carbs, and 11 grams of protein.