I went to make egg salad today and realized that I forgot to buy mayonnaise. I’ve made homemade mayonnaise before and it was really tasty, I mean, for mayonnaise. But I really didn’t feel like creating a huge production just to make egg salad. So, I opted to jump on the avocado instead of mayonnaise bandwagon and went on to make Avocado Egg Salad. Besides, I almost always have avocados on hand. Avocados are important; mayonnaise is not important, in my humble opinion.
I started with the avocado and chopped half of it and mashed it in a bowl. And then I proceeded to make egg salad the way I always do, well except for the old mayonnaise/avocado switcheroo, of course! I think I’ve mentioned that once or twice already. Haha! Cut the eggs in half and drop the yolks into the avocado and creamed them together. Then, added a bit of mustard, chopped the egg whites, diced some celery and mixed well. It looked a tad too dry to me, so I added some more avocado. Once it was a consistency I liked, I added some fresh cilantro and a few spices, and voila! I already had romaine lettuce cleaned and prepped, so I put a couple of dollops of egg salad onto a lettuce leaf, garnished it with a couple of slices of red bell pepper, and topped it with cilantro. Done!
It was very tasty, but the consistency was different from traditional egg salad. For lack of a better way to say it, the mayo makes it more rich/fatty tasting and slippery. Okay, so slippery is not a good word for describing food; it’s wetter with mayo. That’s not much better is it? This would really make a terrible review. “The salad was good. It was very rich and slippery.” I’m sorry, what?!? Sigh. Do you know what I mean? Let’s focus on the avocado instead. I mentioned that it was very tasty and it was creamy, as you would expect, but all the ingredients stick together better with avocado. Haha, yes it was creamy and sticky. No, that’s not right either! It was very tasty and just a little different from your traditional egg salad. Okay, I think I’m done now. Haha!
Avocado Egg Salad
Ingredients
- 2/3 avocado chopped
- 4 eggs hard boiled
- 1 Tbs yellow mustard
- 1- 1 1/2 stalks celery diced
- 2 Tbs fresh cilantro chopped
- 2 tsp celery salt
- 2 tsp black pepper
- 1/2 tsp paprika
- 2-4 leaves romaine lettuce
- Sliced red bell pepper to garnish
Instructions
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Portion out 2/3 of an avocado, chop it and then mash it into a medium sized mixing bowl.
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Peel and cut hard boiled eggs in half and put the yolks into the bowl with the avocado. Mix well.
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Add the mustard, celery, cilantro, seasonings, and mix well. If the mixture seems too dry, add a little more avocado and/or mustard to your liking.
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Drop a couple of scoops onto romaine lettuce leaves and garnish with sliced red bell pepper and a little more cilantro.
Enjoy!
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