Besides the obvious hard-boiled eggs and avocado, this salad is flavored with scallions, a little dijon mustard, and lemon juice. So delicious, and yet so simple.
I was excited about this salad as soon as I saw it. I whipped up a batch real fast for lunch one Saturday and had a wonderful sandwich on whole wheat bread. And I may or may not have eaten the leftovers for breakfast the next day spread on a bagel. And perhaps the next weekend I made it for my family. And perhaps I now have avocados and obscene amounts of eggs in the fridge to make even more. It's an addictive salad, just believe me. You've been warned.
One note: the salad calls for 4 eggs, but you discard the yolks of 2 of some weird reason. I left mine in the salad and I promise, as someone who often avoids egg yolk, that it was just fine that way!
Recipe:
avocado egg salad
from Two Peas and Their Pod
Ingredients:
2 hard boiled eggs, chopped
2 hard boiled egg whites, chopped
2 small avocados, pitted and peeled
1 tablespoon plain Greek yogurt
1 tablespoon fresh lemon juice
2 tablespoons chopped green onion
1/4 teaspoon dijon mustard
salt and freshly ground pepper to taste
Instructions:
1) In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper to taste.
2) To serve, spread between two slices of bread, eat with crackers, cut up veggies, spread on toast, or have it in a wrap. This salad is best eaten the day it's made, but it will be okay the following day too.
