Looking For A Way To Use Those Leftover Easter Eggs? This Avocado Egg Salad Recipe Is Your Answer!
To make egg salad without mayo, we’re using avocados as a mayonnaise substitute. Make sure they are ripe, so that they mash nicely to a creamy consistency.
Lime Juice – Keeps the avocado from browning and adds tangy flavor. Fresh has the best flavor, but bottled lime juice is fine for convenience. In a pinch, lemon juice will also work as a substitute.
Sea Salt – Adjust to taste.
Fresh Cilantro – Fresh herbs work best in salads, but technically you can substitute 1 tablespoon + 1 teaspoon dried cilantro in place of the 1/4 cup fresh. If you’re not a cilantro fan, green onions, chives, or even dill or parsley will work.
Red Onions – They add crunch and flavor! Red onion is a classic pairing with the other flavors in this avocado egg salad, but white or even green onions will also work if that’s what you have on hand. Either way, chop finely so that they incorporate well.
Celery – Another component that adds crunch. Dice it finely as well.
Jalapenos – For a little heat! Remove the ribs and seeds for less heat or leave them in if you like the spice.
Hard Boiled Eggs – Feel free to hard boil them however you normally do.
INGREDIENTS
2 medium ripe Avocados
3 tbsp fresh organic Lime juice
3/4 tsp Sea salt (to taste)
1/4 cup Fresh organic cilantro
3 tbsp organic red onion (minced)
3 tbsp organic Celery (finely chopped)
1 tbsp Jalapenos (minced; or more to taste)
8 large Hard boiled eggs (diced)
INSTRUCTIONS
Mash the avocado and lime juice together with sea salt, leaving some chunks.
Fold in the cilantro, red onion, celery, and jalapenos, until just combined.
Gently, fold in the hard boiled eggs, mashing the yolks a little. Adjust salt and jalapenos to taste if needed.
Enjoy!
Adapted from Wholesomeyum!