Did any of your parents try to dye eggs green when you were little as a nod to Green Eggs and Ham? The results were always gross. These green eggs, however, we'll take any day—a simple egg salad with mashed avocado mixed in. Turns out it's healthier than the original, too. You use half the mayonnaise.
Avocados don't exactly lower the calorie content, but they add a boost of good fat, plus great flavor, unbeatable creaminess, and a lovely green color that perks up your average lunch.
We first saw this tip on Pioneer Woman (she makes her egg salad in a food processor- smart if you're doing a huge batch) and couldn't believe we hadn't thought of it before. The first time we tried it, we added the avocado in after we'd already mashed our eggs up with mayonnaise. The avocado was so creamy that the whole thing was almost too soft and fluid. The second time, we cut back on the mayonnaise by half and got a perfect consistency.
You'll need to add a bit more salt to bring out the flavor of the avocado. We used one medium avocado for eight hard-boiled eggs (and, in case you're wondering, it didn't turn brown the next day). This is our new favorite sandwich, hands down.
Anyone else adding avocados to their egg salad?
Related: Yes, Adding Avocado to Scrambled Eggs is a Very Good Idea
(Image: Elizabeth Passarella)
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Been doing that for years. I actually use a mix of avo/plain yogurt since I can't stand mayonnaise. Egg salad like this is great with toasted pistachios, curry powder, and dried raisins!
That looks utterly revolting. But I bet it tastes good. I'll try it next time!
Fantastic idea!
Last summer on our road trip my boyfriend and I didn't want to take mayo in case it could spoil if the cooler ran low on ice, so we took avocados and mashed/mixed them with tinned sardines for a wonderful stand-in for tuna salad (folks, everyone should be using sardines instead of tuna; they taste so much alike and are harvested much more sustainably, and you don't have to worry about mercury like you do with tuna).
This is an amazing idea. Mayonnaise is so unhealthy, fat and calorie dense, that it should really be eliminated from our diets... but substituting avocado is perfect. While avocado does have some fat, it is healthy fat (and our bodies do need some fat), so it is a great substitution! Well done!
May end up sharing this link in a round up of healthy tips for 2012. Check our Createlive for other healthy recipes.
-Carly
I love avocado with eggs! But to be honest, I'll eat avocado on about anything. I've always put it with scrambled eggs, but haven't tried it in egg salad. Guess what's for lunch tomorrow...
I've been doing this awhile. Love it. Tastes better to me than a straight egg sandwich. I would suggest chopping your egg, add in the avocado and then decide how much (if any) mayo you want to add.
would this work with pasta salads?!!?
This is not the same on a health level, but I usually replace half the mayonnaise in egg salad with sour cream. You could do it with low fat or nonfat greek yogurt with similar results, I'm sure. Just a night way to lighten it up for those of us who don't love gloppy, mayo-heavy dishes. But avocado sounds good, too.
yum, i love doing this. i add pickles and chives to mine!
This looks great. I love avocado and am happy to introduce it to new recipes whenever I can. However, I'm confused about the mayo-hate. A good mayo is just egg yolk and olive oil right? I get that that's a high-calorie and high-fat food, but other than that, what's so evil about it?
jdens, I think most grocery store mayo isn't made with olive oil, so it isn't terribly heart-healthy, plus it's got lots of calories.
Discovered this option not too long ago...and loved it! My toddler loves it as well!