Vegetable Loaded Avocado Egg Salad
A twist on classic egg salad with creamy avocado and loaded with healthy vegetables such as cucumber and spinach. Eat as is or make it into a sandwich.
Ingredients
- 4 hardboiled eggs peeled and chopped (see notes)
- 1 medium Haas avocado diced
- ½ cup plain Greek Yogurt can use any fat % you like
- 4-5 Tablespoons diced red onion
- 4 celery stalks diced - about a half a cup
- 1 diced cucumber Half a Japanese or two Persian cucumbers
- 2 cups chopped baby spinach
- 1-2 Tablespsoons Dijon mustard start with 1 Tbsp, taste and add more if you like
- 2 teaspoons rice wine vinegar
- Kosher salt and ground black pepper to taste
Instructions
- Peel and chop the hard boiled eggs - use an egg slicer or a knife.
- Cut the avocado in half, remove pit then scoop out into a mixing bowl. Mash slightly before adding remaining ingredients.
- Stir well, mashing the egg and avocado as you go. You can mash it as much or as little as you like.
- Taste and adjust mustard, vinegar, salt and pepper to your 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.
Notes
Prep time will be longer if you need to hard boil the eggs first. I suggest you make hardboiled eggs the day before making this so they are cooled and ready to peel and slice. If you do hardboil them the day of making this recipe please allow for additional time to boil and cool the eggs. Around an hour or so.
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.
If you want to use mayonnaise instead of Greek Yogurt start with a few Tablespoons and adjust from there. You can also use sour cream or a mixture of any of the three.