Tag Archives: avocado

avocado egg salad

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
 
Prep time
Cook time
Total time
 
Author:
Recipe type: lunch, salad
Cuisine: salad
Yields: 2
Ingredients
  • 1 Tbsp butter
  • ¼ large red onion, diced
  • 2 eggs, hard boiled
  • ½ ripe avocado
  • 3 Tbsp. plain Greek yogurt
  • Salt, to taste
Instructions
  1. While you're waiting for your eggs to boil, place butter in a skillet over medium-high heat.
  2. When the butter is melted, toss in the diced onions and sautee about 5 minutes, until soft.
  3. Place the peeled eggs, sauteed onion, avocado, and Greek yogurt into a mixing bowl and mash until well combined.
  4. Add salt to taste.

 

avocado pie

avocado pie

Let’s just get right into why this is amazing:

It’s no bake!

Right? You know how exciting that is.

Also, it’s made with avocados. So, you can act like you have superior tastes and like this is a healthy pie. (It’s not.)

And it’s made in a blender. (Is that better or worse than a hand mixer? I can’t decide.)

avocado

I found this recipe over at How About Orange. It’s originally from the California Avocado Commission. See more amazing avocado recipes here!

Ingredients:
2 avocados, peeled
1/2 cup lemon juice
1 14 oz. can sweetened condensed milk
graham cracker pie crust

 Instructions:
I just plopped everything in the blender and let it rip until the engine almost burnt out. Looking back, the recipe says to blend the avocado and lemon juice first, then add the condensed milk last, after the avocado is well-blended. Maybe that’s why mine came out looking like funfetti. Or because the blender isn’t the best. Whatever it was, I just went with it. Sometimes baking is about the mistakes.

avocado pie

Pour the mixture into a pre-made graham pie crust (I’m not above it), and refrigerate for at least an hour.

 The taste? Sort of like key lime pie. Or at least you’re tricked into thinking you’re about to eat key lime pie, because it’s so green. It’s a little creamier and definitely has a hint of avocado. I served it with whipped cream.