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Avocado Egg Salad
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Brief Description
Upgrade your everyday egg salad by adding chopped avocados. Avocado is full of essential vitamins, minerals and fiber, and since it's naturally creamy, you can cut back on the mayo. This salad makes a fantastic sandwich and an awesome topping for sliced beefsteak or heirloom tomatoes.
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Main Ingredient
Egg, avocado
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Category: Salads
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 0 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
The avocado egg salad can be well wrapped and refrigerated for up to 1 day.
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Posted By: ecarr
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Posted On: Apr 08, 2017
Number of Servings:
Ingredients:
- 6 - large eggs
- 1/2 cups - plain yogurt
- 1/4 cups - extra-virgin olive oil
- 2 tablespoons - mayonnaise
- 2 teaspoons - Dijon mustard
- 1/4 cups - finely chopped celery
- 1/4 - small red onion thinly sliced
- 2 tablespoons - chopped tarragon
- 2 - Hass avocados peeled, pitted, & chopped
- - kosher salt
- - pepper
Directions:
1. Fill a bowl with ice water. Put the eggs in a medium saucepan, add enough water to cover by 2 inches and bring to a boil. Cover the pan, remove it from the heat and let stand for 10 minutes. Drain the eggs and immediately add them to the ice water bath until thoroughly chilled. Drain the eggs and peel them, then coarsely chop.
2. In a large bowl, whisk the yogurt with the olive oil, mayonnaise and mustard. Stir in the celery, onion and tarragon, then fold in the chopped eggs and avocados. Season the egg salad with salt and pepper and serve.
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