Better Egg Salad: Add an Avocado, Use Less Mayonnaise
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?
(Image: Elizabeth Passarella)