Avocado Egg Salad
With Easter coming up there is going to be an abundance of hard boiled eggs and searches for recipes to what to do with them. This is my absolute favorite version of egg salad
I had boiled a bunch of eggs one day to prep for meals for the week and I had an idea to make egg salad aside from just eating the eggs as is. I was looking online and came across a recipe for avocado egg salad on several different sites but they were mostly just eggs and avocado. Pretty much a perfect meal in my opinion but I wanted to add more to the recipe. I looked around to see what all I could add in that would be super good.
I came up with red onion, cucumber, spinach, celery, dijon and Greek yogurt. Sounded good to me. I am not a fan of mayo so if you like mayo and not Greek yogurt by all means use mayo. If you are non-dairy you can always add in any non-dairy mayo substitute you want. I also add in a splash of rice wine vinegar ( not pictured).
I love the crunch that celery adds as well as the cucumber, and I am a fan of lots of red onion in any salad and the addition of the chopped spinach really makes me feel like I am eating super healthy. Makes me feel better about the cookies I eat after having an egg salad like this one. Healthy fats from the avocado and extra protein from the Greek yogurt really makes this one of my favorite, quick to prepare healthy meals. Sometimes I add in diced dill pickle or diced red bell pepper.
One side note is there is a LOT of information out there on how to cook the perfect hard boiled eggs. There are so many different methods such as baking them in an oven like this or stovetop. I cook mine stovetop and have always used this technique from Simply Recipes. Works perfectly every time and I never have any issues peeling the eggs.
- 4 hardboiled eggs, peeled and chopped
- 1 medium avocado, diced
- 4-5 tbsp diced red onion
- 4 celery stalks, diced
- 1 diced cucumber (small regular one or a Persian)
- 2 cus chopped spinach
- 1-2 tbsp Dijon mustard
- 2 tsp rice wine vinegar
- Sea Salt and pepper to taste
Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit. Taste and adjust mustard, vinegar, salt and pepper to liking.
Always start with the lesser amount of ingredients and adjust taste with more if needed. Can be eaten alone, over a bed of spinach or even as a sandwich.
This doubles, triples or quadruples well and stores just fine sealed in an airtight container in a refrigerator. I use the smaller Persian cucumbers and usually use an entire one unpeeled. You can really add in anything you want, the combinations are endless with egg salad. I prefer mine really crunchy so I add in lots of crunchy veggies.