Who guessed it?! While thinking about how to create a twist on the traditional egg salad, and make something that is a lot lower in cholesterol, I decided to incorporate the only fruit that naturally aids in lowering cholesterol, avocados!! This egg salad is mayo free and uses fewer yolks than egg whites.
This recipe makes a large batch of avocado egg salad. You can make the avocadonaise and use what you need of it and store the leftover just like you would guacamole. In order to prevent browning of the avocado, store in a tight sealing container. Cover top of avocadonaise with plastic wrap and ensure that the plastic wrap is completely touching the entire top of the avocadonaise. Then place another piece of plastic wrap over the top of the container and seal shut. Store any leftover avocado egg salad the same way.
I prefer a creamier egg salad so this recipe instructs for a larger ratio of avocadonaise to egg. If you like a drier egg salad you can use less avocadonaise. Since the avocadonaise is packed with so many nutrients and the benefits of avocado it won’t hurt to use a little more than you would normally prefer if you were using mayo.
10 hard boiled eggs (you will use 6 whole eggs and 4 egg whites)
Salt and pepper
1 cup “Avocadonaise”:
- 1 ripe avocado, diced
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
In a food processor or blender, combine diced avocado, Dijon mustard and lemon juice. Mix until it becomes a creamy consistency without any chunks.
Hard boil 10 eggs by placing them in a pot and covering them with cold water. Set the heat to medium and allow to come to a boil and continue for about 12-15 minutes. Drain and rinse with cold water and peel. Remove the yolk from four eggs and then chop the four egg whites with the remaining six whole eggs.
Add the avocadonaise and stir. Season with salt and pepper to taste. Enjoy alone or served on some toast.
Follow your tummy…