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Avocado Egg Salad

Your Egg Salad Just Got Better!

When in doubt, add avocado and make it Cali! So, that is exactly what we did.



Thinking about our favorite summer and spring recipes, egg salad was right at the of the list. It's fresh, it's creamy, and it just darn delicious. Egg salad can be eaten solo, paired with lettuce wraps, or dolloped between your favorite two pieces of bread. Whichever way you decide to eat your egg salad the addition of avocado will be a complete game changer!


Take your egg salad to Cali:


Grocery List:

  • Avocado

  • Eggs

  • Greek yogurt

    • For higher fat content, opt for mayo

  • Lemon

  • Dill

    • Try various herbs like parsley

  • Spinach

    • Also, try with various green

  • Bread

    • Need a lower carb option, opt for a lettuce wrap

    • This recipe used a GF bread

Optional Add-Ins:

  • Diced onion

  • Diced chives

  • Diced celery

NOTE: add-ins were not used in this recipe version



Hard-Boiling Eggs:

  • Place eggs at the bottom of a saucepan.

  • Fill the saucepan with cold water. Fill with enough water to cover the eggs.

  • Bring water to a boil.

  • Once boiling turn heat off and cover the pan with a lid.

  • Let eggs sit for 8 to 10 minutes.

  • To stop eggs from cooking further, remove them with a slotted spoon and set them into a bowl of cold water.

    • You can also keep them in the pan, strain the water and replace that water with new cold water.




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