Tag Archives: eggs

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
Recipe type: lunch, salad
Cuisine: salad
Yields: 2
  • 1 Tbsp butter
  • ¼ large red onion, diced
  • 2 eggs, hard boiled
  • ½ ripe avocado
  • 3 Tbsp. plain Greek yogurt
  • Salt, to taste
  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.


fried eggplant egg sandwiches

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.

fried eggplant egg sandwiches

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):
toasted hoagie
abundant slathering of goat cheese
fried egg
panko fried eggplant

healthy breakfast: kale and egg bake

Sometimes I embarrass my boyfriend when I rave about how gorgeous the kale is at the farmer’s market. It’s the little things that make my week. Also, a bunch of kale bigger than my head was $1. So, I’ll be eating kale all week, more specifically, kale chips.

Hey, it’s 7:10 a.m. and I’ve already had this healthy breakfast stuffed with kale and egg whites. Don’t let me fool you, I’m drinking coffee with Williams-Sonoma Hot Chocolate mixed in (see my new year’s resolution about honesty?). I made this egg bake the night before and zapped it in the microwave for a minute this morning.

kale and egg bake

Kale and Egg Bake
(Yields: 4; Prep: 7 min; Bake: 20 min)

– 1 tsp minced garlic
-3/4 c egg whites
– 2 eggs
– 1/3 c almond milk (regular milk words too)
-1 cup chopped kale
– 1/3 cup reduced-fat feta cheese
– salt and pepper to taste

Do it:
-Pre-heat oven to 375 degrees.
-Beat together egg whites, eggs, and almond milk.
-Mix in chopped kale, feta, salt, and pepper
-Pour the mixture into four ramekins. Fill the ramekins about 2/3 full.
-Bake for 20 minutes.

I covered these with plastic wrap and plan to eat them for the rest of the week.

kale and egg bake Happy Breakfast!