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It seems that I’m a lover of leftovers. Pizza? I prefer mine cold, the next morning, straight from the fridge and right out of the cardboard box. Same with Chinese food. And I prefer frittata and eggplant as cold leftovers the next day, too.
When Easter rolls around I can usually count on a few leftovers the next day (usually frittata and hard boiled eggs). I love egg salad but I rarely make it. It’s Easter Week and for some reason, this year, I decided to start the week with something that would normally be leftovers later in the week.
This Avocado Egg Salad recipe turned out really well. The avocados are an awesome sub for much of the mayo typically found in many egg salad recipes. Plus they add delicious creaminess, not to mention the elite status of being considered a superfood. The seasonal radishes add the crunch and color (speaking of color, keep in mind your egg salad will have more of a green tint than yellow, thanks to the avocados), and the lemon zest adds a touch of sunny citrus.
If you’re looking for something to do with your leftover hard boiled eggs, or you just want to start the week off with a satisfying egg salad sandwich, give this recipe a try!
Recipe for Avocado Egg Salad:
Serves 4-6
INGREDIENTS
- 6 hard boiled eggs, chilled and peeled
- 1-2 avocados cut into 1/2-inch pieces
- 5 radishes, finely chopped
- 1 green onion, finely chopped
- 1-2 tablespoons low-fat mayonnaise
- 1 tablespoon parsley, finely chopped
- 2 tablespoons lemon juice
- Zest of half a lemon
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon ground black pepper, to taste
INSTRUCTIONS
- Hard boil 6 eggs. Once cooled, peel them and separate the yolks from the whites. Dice the whites into small pieces.
- In a large bowl, combine the egg yolks, avocado and non-fat mayonnaise. Note: If you use 2 avocados, I suggest using only 1 tablespoon of mayo, and if you use 1 avocado, go with 2 tablespoons of mayo) and mash everything together with a fork or potato masher until combined and smooth (I like to leave mine slightly chunky).
- Mix in the lemon juice, zest, parsley, radishes, green onion and salt and pepper to the mixture. Taste and adjust the seasoning.
- Gently fold in the diced egg whites and combine.
- Chill until ready to use. Serve on sandwich bread or on lettuce leaves with your favorite veggies, if you’d like.
Serves 4-6
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