Mashed avocado stands in for mayo in this recipe adapted from the Hass Avocado Board. You can find other avocado-inspired recipes at LoveOneToday.com/recipes.
6 hard-cooked eggs, peeled and halved
1 large (about 10-12 ounces) very ripe avocado, mashed
1 tablespoon white balsamic or white wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
Freshly ground black pepper
Discard yolks from three of the eggs. Chop remaining whites and yolks; set aside. In a medium bowl, combine mashed avocado, vinegar, mustard, salt and pepper; stir until smooth. Add chopped eggs to mixture; stir gently to combine. Serve on whole grain toast with sliced tomatoes. Refrigerate leftovers. Makes 4 servings (about ¾ cup each).
Per serving (egg salad only): 154 Calories, 140 mg Cholesterol, 11 g Fat, 2 g Saturated Fat, 412 mg Sodium, 5 g Carbohydrate, 3 g Fiber, 8 g Protein.
Cook’s tips: Adjust mustard and vinegar to your taste(s) and add finely minced celery, onion, red bell pepper or other vegetables to your egg salad for a flavor twist! Consider this a “method” for making egg salad vs. a set “recipe”.
