Avocado Egg Salad

I am an avocado addict. I just LOVE them! In guacamole, salads, or any other savory dishes as well as desserts. I think they’re fantastic. And they are SO good for you too! Loaded with lots of healthy monounsaturated fats with lots of vitamin C and K, they are really a winning “fruit” (technicality there).

I’ve been seeing Avocado Egg Salad all over Foodgawker.com, I swear it has one showing at least once a week… so I decided to jump on the bandwagon and see what kind of wonderful things avocado could do to egg salad (oh, how I love egg salad sandwiches!) I couldn’t decide which recipe to use. They almost all seemed slightly different. I decided to make my own. I like a very basic egg salad- nothing exceptionally crunchy like celery or onion, basically just some eggs, mayonnaise, and mustard really do it for me. Well, to adapt to the avocado I decided to use a squeeze of lemon to help prevent yucky brown oxidation as well as to brighten the flavor. I also thought that I might as well add an extra bump of flavor from some chives- get that oniony taste without the crunch that I’m not a big fan of. And as far as mustard, I decided to opt out. It just didn’t sound appetizing with avocado. And since avocado is SO creamy and there was extra liquid from the lemon juice, I didn’t need nearly as much mayonnaise as I usually would. Just 2 to 3 tablespoons was plenty. And voila! I ended up with one fantastic Avocado Egg Salad : D Simple, straight forward, and nutritious. I will definitely be making this again. Pair it with some carrot sticks and you’ve got yourself one beautiful and healthy lunch!

NOTE: You need to have ripe avocados for this. Firm avocados won’t mash up to the right consistency.