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Though I am not a big fan of egg salad in general (Mayo = biggest fear), this Avocado Egg Salad was über tasty and a perfect light, filling summer lunch.
It gets its creamy texture from a ripened Haas avocado and Greek Yogurt. Packed with protein and healthy fat this version will keep you full longer than your average egg salad recipe.
Get perfect hard boiled eggs by placing eggs in a sauce pan just cover in water. Turn to high heat and bring to a boil. Once boiling, cover and turn off heat. Let sit for about 13 minutes. Perfectly cooked and no unappetizing grayish ring.
This recipe is proof that you don't need to spend lots of time and money in order to put healthy whole foods on the table. In fact, this dish comes together in 17 minutes 37 seconds flat, including egg boiling time.
Curried Avocado Egg Salad
As adapted from Never Homemaker
Ingredients:
4 organic eggs
1 ripe Haas avocado
1/3 c Greek Yogurt
1/2 red bell pepper, chopped
1/2 t curry powder (more or less to taste)
salt & pepper
2 whole wheat pitas
Directions:
Hard boil eggs. Place in ice bath to cool. While eggs boil mix mashed avocado, yogurt and pepper. Peel eggs, chop. Add to avocado mixture. Add curry powder, salt and pepper. Mix. Serve in a whole wheat warmed pita.
Bon Appétit!
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2 comments:
Does the avocado brown when you keep this dish in the fridge for a day or so?
I am not sure, as I ate mine right away. If you do decide to try it, you could squeeze a little lemon juice in it to prevent it and would add a little zing. Let me know if you try it!
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