I’ve always been a big fan of egg salad. In the south, we turn just about anything into a “salad.” This particular word may make you think of a bed of greens piled high with veggies, but where I’m from, it means some type of vegetable mixed together with a sh*t ton of mayo and mustard.
While I will readily admit this is a tasty combination, somewhere along the way, my metabolism slowed down and my palate became a bit more sophisticated. Now when I think of creamy, my mind turns to a healthier fat: the beloved avocado.
As of recent, the majority of us are trying out all sorts of new diets in an effort to better ourselves. Paleo, or “the caveman” diet is extremely popular. The keto diet has surged in popularity in the last year. Many people are experimenting with vegan and vegetarian diets. While all of these diets, or ways of life, are very different when compared, they all have one glaring similarity: they require some creative substitutions.
I’ve seen avocado used as a substitute for butter in baking recipes. It’s often added to salad dressings to make them creamier. It’s even delicious spread on toast as a substitute to other nut butters. It’s extremely versatile, making it the perfect substitution for mayo in this particular recipe.
There are many great things about this recipe. First of all, its incredibly simple and quick. I chose to hard boil my eggs in the Instant Pot, so while it was doing all the work, I spent my time prepping and cutting my veggies instead of watching to make sure my water didn’t boil over.
Secondly, for a recipe that contained avocado, it stayed bright green and fresh for quite a while. I used quite a bit of lime in my version, which is known to dramatically slow the browning process. The lime, along with the other ingredients, makes you feel like you’re eating a delicious guacamole, while the eggs make it a very filling lunch or snack.
I can’t say enough about how tasty this avocado egg salad turned out, so please, try it for yourself! Make a quick delicious lunch today, or pin it for later!
Avocado Egg Salad
- 1 large avocado ripe
- 4 eggs
- 2 chives
- 1 lime
- 1/4 cup avocado oil or coconut oil mayonnaise optional
Hard boil the eggs. This can be done either in the Instant Pot for 5 minutes at manual high pressure, or on the stove. If using the stove, add the eggs to a small pot and cover with water. Bring the water to a boil, remove from heat and cover, allow to sit for 12 minutes.
While the eggs are cooking, halve, pit, and dice the avocado. Finely dice the chives, and zest the lime.
Add the cooked eggs to an ice bath for 5 minutes before peeling. After peeling, roughly chop the eggs into cubes.
Scoop the avocado into a medium bowl. Mix with a fork until smooth and creamy. Add the chives, eggs, lime zest, salt, and pepper. Halve the lime and add the juice of 1 lime to the bowl. Mix until combined. (Optional: at this point you may add 1/4 cup mayonnaise (avocado oil or coconut oil for paleo).