This simple Avocado Egg Salad is creamy enough even without the addition of Mayonnaise. It is easy to prepare and not a lot of chopping required. Just simple steps and easy to find budget friendly ingredients. Have it for breakfast sandwiches, salad or even as a side dip for chips. 

Hi Guys! I’m here for another fun and easy egg-citing recipe. Egg in a Hole. If you’ve made this before, then you know why I am egg-cited in sharing this as part of my egg-citing recipe. There’s nothing complicated about this, in fact some people would say who needs a recipe for this? As simple as it is, this actually makes a great breakfast whether you are cooking for one or for a family. It’s s fun way (although maybe not new) to serve eggs for breakfast. 

Today’s Egg-Citing recipe is a simple Avocado Egg Salad. This is so easy you can enjoy your breakfast sooner than later. Plus it is so versatile you can serve it with greens and have a simple crunchy Avocado Salad, or have it as a dip for chips and crackers. Quick and easy recipe give you more time to do other chores and more time to relax and chill.  This is the type of recipe that I guarantee you can make at home, no cooking skills needed. Just get cracking, cook the egg, diced the Avocado and mix all together.

I love mayonnaise, in fact, I have 1 large tub of Mayonnaise in my fridge now which means I have more than enough to use for this Avocado Egg Salad for I want to. I decided to skip it to see if it is possible to have a delicious tasting Avocado and Egg Salad without it. Feel free to use same amount Mayonnaise if you don’t have plain Greek yogurt. Avocado and Egg alone contains a lot of fats already (Good fats from Avocado), and so I thought skipping the Mayonnaise will cut back a bit more fats. Again, you don’t have to. 

What’s In an Egg?

Yolk is the yellow portion of the egg and this is full of nutrients, vitamins and fats. Those who are watching their diet normally avoid the egg yolk because of the fat content. Then we have the White which is packed with protein and water, the healthy part of the egg. Have you noticed, there is a white strand floating somewhere in the mix? I thought before this is part of the egg white, but it seems this is actually part of what makes up the egg. This is called the chalazae. It anchors the yolk to the white and to the inside of the shell, keeping the yolk suspended.

How to Store Egg

• Always keep eggs in the carton. the carton protects the eggs and prevents them from absorbing strong odors and flavors of other foods in your fridge through the thousands of tiny pores in the egg shell. Secondly, the Best Before Date is always visible to you so you can guarantee freshness. Lastly, eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centered.
• Eggs should not be stored on the refrigerator door, but in the main body of the refrigerator to ensure that they keep a consistent and cool temperature.
• Leftover raw egg whites and yolks should be put in airtight containers and stored in the refrigerator immediately. To prevent yolks from drying out, cover them with a little cold water. Drain the water before using.
• When storing hard boiled eggs, you may notice a “gassy” odor in your refrigerator. The odor is caused by hydrogen sulphide, which forms when eggs are cooked. It’s harmless and usually dissipates in a few hours.

Source: Eggs.ca

All You Need is 3 Simple Ingredients

This Avocado and Egg Salad uses 3 basic ingredients, I not counting the spices that you probably already have in your pantry. Hard boiled egg is best for making this recipe. Do not go with soft boiled egg. Avocado, use Ripe but not overripe Avocado. Overripe Avocado will make the Salad too mushy. Plain Greek yogurt replaces Mayonnaise and gives additional creaminess. If you don’t have it and you don’t have Mayonnaise too, you can skip it. You only need 2 tablespoon anyway.  Yogurt gjves a lighter texture and not too thick. Spices are a MUST since Avocado and Egg do not really have taste. You can add other dried herbs, and you don’t mind chopping some onions that will be a great addition too. Don’t be scared to explore flavor, add spices that you like. 

Ingredients for Mayonnaise FREE Avocado and Egg Salad

• Egg – hard boiled is my recommendation. Bring the water to a boil then add the egg and cook for 10 minutes.
• Avocado – Use ripe but not too ripe Avocado
• Plain Greek Yogurt – Greek Yogurt are thicker than regular yogurt so stick to this type if possible.
• Salt & Pepper – It is very important to season the salad or spread generously as the Avocado and eggs are bland. You can also add some dried herbs that you like, or if you do not’ mind a little chopping, add some chopped onion. I kept this pretty basic and simple.

Ingredients: 

• 1 Ripe Avocado
• 2 Hard Boiled Egg
• 1/3 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/8 Teaspoon Cayenne Pepper 
• 2 tablespoon Plain Greek Yogurt 
• 4 cups Water – to cook the egg

Instructions: 

1. Cook the Egg: In a pan, pour the water and bring to a boil. If using an egg straight from refrigerator, submerge the egg in warm water for at least 5 minutes to bring it to room temperature. Cook a cold egg straight from the fridge and putting it in hot water could cause it to crack. Cook the egg no less 10 minutes. Remove from the pan and transfer in a bowl with cold water. Peal, and cut into small pieces. Set aside.
2. Mix: In a bow, transfer the cooked egg, diced avocado, plain greek yogurt. salt and pepper. Mix to combine. Press slightly to smash the avocado but do not over do it, leave few chucks whole. Taste adjust seasoning as desired.

This is a small batch so I did not squeeze in lemon juice. If making a big batch (double), squeeze 1/4 lemon juice to delay browning of Avocado.

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