Egg & Avocado Salad

This salad is the best thing that happened to me since… guacamole? Seriously, I think it’s an amazing substitution for a traditional egg salad, to which, by the way, I’m never coming back to.And here is another plus to this wonderful dish – after you have the eggs boiled, it literally takes a few minutes to put together.
Oh, and I found this recipe on Pinterest (don’t want to take a credit for somebody else’s idea). The only thing I added to it was scallions, which, in my opinion, compliment this salad nicely.
  • 7 hard boiled eggs
  • 2 avocados
  • 4 oz Greek yogurt
  • 1 stalk celery, chopped
  • 1/2 cup scallion, diced
  • 1 cup spinach (packed)
  • Salt
  • Black pepper
  • Hot pepper flakes
Peel the eggs and mash them with Greek yogurt in one bowl. (I decided to try using an IKEA potato masher for this and it worked out perfectly!). Season the egg mixture with salt and black pepper to taste. Now peel the avocados and remove the seeds and mash them (like you would for guacamole) in another bowl. Salt, pepper to taste. Now, combine both mixtures, add celery, scallion and spinach. Sprinkle with some hot pepper flakes and voila! It is done!
Val likes to eat it on its on or even as a side (he ate it with chicken the other day). I figured, if I put it on a slice of a nice bread, it’ll make a perfect lunch sandwich.
Speaking of the bread. This sourdough bread from Whole Foods makes very delicious sandwiches. 
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This entry was posted in RECIPES.

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