Today’s Meatless Monday post is good enough that you may want to always keep some in the fridge for weekday lunches or snacks.
The creamy avocado and tangy lemon dance on your taste buds while fresh celery provides that classic crunch you expect from egg salad.
I like this because it tastes a million times healthier than traditional egg salad made with mayonnaise.
Serve in a wrap or over a bed of fresh and peppery arugula. It’s so yum, you’ll never want to go back to boring egg salad again.
Avocado Egg Salad
- 1 ripe Haas avocado
- Juice of 1/2 lemon
- 2 green onions, chopped (white parts)
- 2 celery stalks, split lengthwise then chopped
- 4 hard boiled eggs
- salt and pepper
Chop your veggies and put them in a medium size bowl. Chop your eggs by slicing egg in half lengthwise, then place yolk side down on cutting board. Slice in half again lengthwise and then slice widthwise 4 or 5 times. Add to the bowl with the veggies. If pieces of yolk fall out, set them aside to blend with the avocado.
Scoop out the flesh of the avocado into a food processor. Add in any yolks set aside earlier; squeeze the lemon juice into the food processor. Blend until smooth and creamy, no chunks should remain.
Using a spatula, add the avocado mixture to the veggies and eggs. Season with salt and pepper to taste. Gently fold the veggies and eggs into the avocado mixture. Chill and serve! This will keep in the refrigerator for a few days and will not turn brown because of the addition of the lemon juice.
Daily Question: Do you have a favorite traditional recipe that you’ve spiced up with a modern twist?