Thanks for joining Sarah and me for Meatless Monday today! I can’t believe it’s June already! So up until quite recently, the thought of egg salad just really did not appeal to me at all. Not going to lie, I thought it was weird thing they had at bad buffets. I have completely changed my tune and I am all about the egg salad especially, this Avocado Egg Salad.
I was thinking about how often I eat eggs and what a great source of protein they are. We all know avocados make everything better so why not combine the two? I am always looking for new lunch ideas other than a salads and that’s how this Avocado Egg Salad came to be.
Traditional egg salad uses mayo and I knew I did not want to go that route so I’ve “healthified” this summer favorite by using spicy mustard and avocado. It honestly came out fantastic! It’s easy to make ahead for a great wrap or sandwich and I also enjoyed it for breakfast on a piece of toast. Seriously good!
Of course the key to a great Avocado Egg Salad is the perfect hard boiled eggs. See my tips here on how to make perfectly hard boiled eggs every time. If you’re in a hurry, you can use purchase already made hard boiled eggs.
Avocado Egg Salad
- 8 hard boiled eggs
- 2/3 C diced celery
- 3/4 C diced carrots
- 2 avocados cut into bite sized chunks
- juice of 1/2 lemon
- handful of fresh dill- minced
- 4 Tablespoons of spicy deli mustard
- salt & pepper to taste
- Cut hard boiled eggs into bite sized pieces
- Add all ingredients into a large bowl & mix to combine
- Chill egg salad for at least 30 minutes
- Enjoy for up to 4 days
I am so glad that I gave egg salad another try because this one’s a keeper. Protein packed and perfect for a hot summer day. With only 5 ingredients it’s a must try.
When is the last time you had egg salad? Love it or leave it?