By Elizabeth Stark
Egg salad is a classic so it’s hard to imagine a recipe that could dramatically change the egg salad game. But one has! Forget the mayo-laden recipes of the past - your post-Easter leftover eggs are getting a refresh.
From face masks to a superior cooking oil, there’s not much the avocado can’t do, so it doesn’t come as a surprise that it’s an egg salad revelation too. Using an avocado instead of mayo gives your egg salad the same creaminess with buttery flavor and healthy fats. Avocado effortlessly transforms a guilty pleasure into a vibrant, wholesome addition to sandwiches, crackers, and salads. This recipe keeps things tangy and bright - the shallot and parsley are a nod to a traditional egg salad and add a little zip to the flavor, while lemon juice and za’atar lend complexity and depth. The result is a fresh, delicious recipe that you’ll want to put on everything!
A few notes: this Avocado Egg Salad will keep covered in the fridge for several hours, but because the avocados eventually turn brown, it doesn’t last as long as the mayo-version. The recipe below includes za’atar - a spice blend of dried herbs, sesame seeds, and salt that can be purchased in most specialty stores. Za’atar lends a wonderful savory quality and sets off the unique ingredient profile wonderfully, but if you prefer it can be left off.
Once you have the basic recipe down, experimentation is welcome. I’ve tried the recipe with a hint of Dijon and a mix of fresh herbs, all to fantastic results!
Some more interesting posts:
How to Make Perfect Poached Eggs Every Time
Avocado Egg Salad
Makes: 2 servings
Ingredients
- 1 large avocado, halved and pitted
- 2 hard boiled eggs, peeled and diced
- 2 tablespoons shallot, finely minced
- 2 tablespoons parsley, finely minced
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon za’ atar (optional)
- Sea salt, to taste
Directions
- With a spoon, scoop avocado flesh into a medium-sized mixing bowl. Mash with a fork. Fold in egg, shallot, parsley, lemon juice, and olive oil. Add za’atar and sea salt to taste.
- Serve on lightly toasted bread with lettuce and carrot ribbons, atop salad greens, or with your favorite dippable.
