This great new take on traditional egg salad uses avocado to hold it altogether, instead of mayonnaise. This, and the inclusion of a bit of jalapeno, cilantro and lime, give it a decidedly Mexican flavor profile. It makes a great sandwich, but can also be used as a dip, with tortilla chips, or you can serve it on lettuce leaves as a salad. No matter how you decide to serve it, sprinkling a few sunflower or pumpkin seeds over the top will add an interesting crunch.

Avocados are great sources of many key nutrients, such as potassium, most of the B vitamins, vitamins C and E and magnesium. Eggs are great sources of protein and B vitamins. So this is a very healthy little salad.

 

INGREDIENTS

6 large hard boiled eggs , diced

1/4 cup purple onion, minced

1/4 cup celery, minced

1 large avocado, peeled and mashed (leaving a few chunks)

1 teaspoon jalapeño, finely minced

3 tablespoons fresh cilantro, chopped finely

juice of 1/2 lemon

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

juice of 1 large lime

salt and freshly ground black pepper to taste

 

DIRECTIONS

In a medium size mixing bowl, combine the eggs, purple onion and celery. Set aside.

In a separate small bowl, mash the avocado leaving some chunks.  Add the jalapeño, lemon juice, and onion and garlic powders. (The lemon juice is to keep the avocado from browning).

Add the avocado mix to the egg mix and blend well.

Add the lime juice and blend some more.

Season with salt and pepper to taste.

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Quick Tip:  It will be easier to peel your hard-cooked eggs if you peel them under cold, running water.

Recipe and photo courtesy of Deborah at The Harvest Kitchen