I’ve seen a few recipes floating around the web for egg salads that use greek yogurt and avocado instead of mayonnaise. In fact, I could have sworn I save a few, or at least pinned one or two of them. But when I went to search my computer for a recipe, they were nowhere to be found.
So instead of googling one, I just winged it. So here you go. An on-the-fly, I still don’t have basic kitchen staples, let’s hope this tastes good recipe.
And it does. It could quite possibly be the best out there.
I’ll have to admit I was skeptical about giving up mayonnaise. I was raised in the south, after all. And since hearty vegetarian sandwiches are hard to find down there, egg salad sandwiches became my go-to. And (my secret confession) I don’t like Greek yogurt, so I was reluctant to try this at all.
This is one of those recipes that I thought would be the sum of its parts. One that would fail to deliver something better. But I was really impressed. You don’t miss the mayonnaise. I added some sauteed red onions for crunch and flavor. And if you’re an avocado fan, well, you’ll regret not trying this sooner.
It’s ok. There’s still time.
My favorite part of making egg salad is the memories. The smashing of hard boiled eggs with a fork recalls vivid parts of my past. My mother didn’t teach me a lot of cooking growing up. But I remember the way it felt making egg salads with her. Back then it was only eggs, paprika, and mayonnaise. Last summer it was pickles, grainy mustard, and crusty bread with Ryan before we set out on a hike or a trip to the beach. Today, in a big city it is Greek yogurt and avocado. I guess everything evolves.
avocado egg salad
Recipe type: lunch, salad
- 1 Tbsp butter
- ¼ large red onion, diced
- 2 eggs, hard boiled
- ½ ripe avocado
- 3 Tbsp. plain Greek yogurt
- Salt, to taste
- While you're waiting for your eggs to boil, place butter in a skillet over medium-high heat.
- When the butter is melted, toss in the diced onions and sautee about 5 minutes, until soft.
- Place the peeled eggs, sauteed onion, avocado, and Greek yogurt into a mixing bowl and mash until well combined.
- Add salt to taste.
With Ryan, it feels like every night is date night. Even when we do the stupidest stuff, like make sandwiches for dinner and watch Mad Men. It’s an instant date and we don’t even have to leave the house. Honestly, it’s my favorite type of date. And yes, I am a boring grandma.
Last night, we accidentally made these sandwiches. The original intention was to make some type of fried eggplant sandwich. But we were out of most condiments and toppings, so we improvised.
We fried the leftover egg from battering the eggplant and added it to the sandwich. You know, fried eggplant and fried egg…we might as well.
This sandwich quite possibly changed my life.
ingredients (from top down):
abundant slathering of goat cheese
panko fried eggplant
I do not know what inspired this recipe, but I can only assume it came from something divine. It was like I was in a trance. I wanted something green. I wanted something…a sandwich? Not quite? But like a sandwich. And twenty minutes later I was in the grocery store buying all of the ingredients for this magical pita.
So this is why it was divine inspiration. I didn’t have a single ingredient, which is usually a deterrent for making something. I have never in my life bought pita. I don’t really like it. Even in this sandwich, the bread was just a means to hold the filling together. And this recipe calls for shaved asparagus. I have never shaved asparagus. Do you think I’m that fancy?
Right, so I cheated. I threw some asparagus in my food processor. But in my defense, I think my veggie peeler is on its way out.
prep time: 5 minutes (longer if you hand shred your asparagus)
cook time: 8 minutes
– 1/2 tbsp. butter
-1 pita, cut in half
-10 stalks of thin asparagus
-1 green onion
-1 cup raw spinach
-2 slices muenster cheese
-Heat a skillet on medium heat and melt the butter.
-Shred your asparagus using a food processor or a vegetable peeler.
-Chop your green onion
-In a small bowl, mix the shredded asparagus, green onion, and spinach until it’s combined.
-Spread a small amount of mayonnaise into your pita.
-Line the inside of your pita with the muenster cheese.
-Stuff your pita with the green mixture. It might overflow, but it will cook down.
-Place pita in the pan and press down with your spatula. Cook until both sides are golden brown. I kept them on each side for about two minutes, then flipped them back for another two minutes on each side.
Now what am I going to do with the rest of this pita?