Avocado Egg Salad {St. Patricks Day}

by Krista on March 5, 2014 · 41 comments

Avocado Egg Salad {St. Patricks Day}

A low carb creamy, green, and tangy Avocado Egg Salad, the “mac-daddy” of all Egg Salads with a minimal amount of mayonnaise.

I’m not sure if it’s the “Luck’o’the Irish” or luck of the avocado that I concocted this recipe. In either case it is heavenly!

I did learn something while I was making it though. And that is… how in the world to make a hardboiled egg that peels with EASE!

I’m a little ashamed to say that I spent at least 30 minutes peeling the 12 eggs for this dish. Yup, absolutely ridiculous! I found myself just wanting to throw them on the counter because I was getting so frustrated picking off the tiny pieces of broken shell. Let’s just say, patience in not one of my virtues. :)

But just so you know, I have since found the trick. Thanks to my faithful Facebook fans! :) I threw the question out there to see what your tips and tricks for hardboiled eggs were and the response was great!

This is what I found to work. Put the eggs in the pot, fill it with cold water, bring to a boil, once its boiling cover it, remove from heat, and let sit for 15-20 minutes. Then transfer eggs to an ice bath and voila! Easy to peel eggs!!! Hurray!

Ok, so back to this absolutely delicious Avocado Egg Salad. From my egg-xperience, {okay, corny I know, but I just couldn’t resist}, most egg salads are loaded with tons of mayo and taste more like the mayo than anything else. To be honest, I want to taste the egg and always like a bit of tanginess in my egg salad so I usually add stone ground or dijon mustard.

This time I decided to make it creamy and GREEN in celebration of St. Patricks Day so I added avocado. Let me tell you, this will be the go to egg salad recipe from now on in my house. So delicious. My little man was eating it while I was still stirring it up because he couldn’t wait for me to transfer it to the plate! :) I hope you enjoy!

To get started, place 12 large eggs in a large stock pot. Cover with cold water, place on stove over medium high heat. Bring to a boil.

Avocado Egg Salad #egg #hardboiled #avocado #salad #sandwich #healthy #stpatricksdayOnce boiling, place cover on pot and remove from heat. Let eggs sit in hot pot for 15-20 minutes.

Avocado Egg Salad #egg #hardboiled #avocado #salad #sandwich #healthy #stpatricksday

Then transfer eggs to an ice bath and let sit for 5-10 minutes. Peel shell off hard boiled eggs and place in a large bowl. Using a fork, chop up eggs.

Avocado Egg Salad #egg #hardboiled #avocado #salad #sandwich #healthy #stpatricksday

Next add 2 tablespoons of finely diced onion, 3 tablespoons of dijon mustard, 1 tablespoon of mayo, 1 teaspoon of dried basil, and salt and pepper to taste.

Avocado Egg Salad #egg #hardboiled #avocado #salad #sandwich #healthy #stpatricksday

Mix to combine. Next add 2 mashed avocados and stir to incorporate. Serve in a pita pocket, over bread, or with a lettuce cup.

Avocado Egg Salad #egg #hardboiled #avocado #salad #sandwich #healthy #stpatricksday

5.0 from 1 reviews
Avocado Egg Salad
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sandwich, Salad, Eggs
Serves: 6-8
Ingredients
  • 12 large eggs, hardboiled
  • 3 tablespoons of dijon mustard
  • 1 tablespoon of mayo
  • 1 teaspoon of dried basil
  • 2 tablespoons of onion, finely chopped
  • 2 avocados, mashed
  • salt & pepper to taste
Instructions
  1. Place eggs in a large stock pot. Cover with cold water, place on stove over medium high heat. Bring to a boil.
  2. Once boiling, place cover on pot and remove from heat. Let eggs sit in hot pot for 15-20 minutes.
  3. Then transfer eggs to an ice bath and let sit for 5-10 minutes. Peel shell off hard boiled eggs and place in a large bowl. Using a fork, chop up eggs.
  4. Next add finely diced onion, dijon mustard, mayo, dried basil, and salt and pepper to taste.
  5. Mix to combine.
  6. Next add mashed avocados and stir to incorporate.
  7. Serve in a pita pocket, over bread, or with a lettuce cup.
Nutrition Information
Serving size: ½ cup Calories: 179 Fat: 14g Carbohydrates: 5g Sugar: 1g Protein: 9g

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{ 40 comments… read them below or add one }

Ashley | Spoonful of Flavor March 5, 2014 at 10:24 AM

I really love egg salad but have never tried it with avocado. I’m sure I would love it! Thanks for sharing, Krista!

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Krista March 5, 2014 at 1:32 PM

I hadn’t either, but I was thinking green with St. Pattys Day coming up. You will totally love it, its still gives the creamy taste but better because its avocado! :)

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Chris @ Shared Appetite March 5, 2014 at 10:24 AM

I’ve never thought of adding avocado to egg salad but it makes perfect sense! Must be so good! Totally doing this the next time I get that egg salad craving!

And I feel your egg-peeling pain… it’s one kitchen chore I absolutely loathe!

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Krista March 5, 2014 at 2:43 PM

Oh, you have no idea. We normally put avocado on our sandwiches anyways, so why not sure put it in the egg salad. I don’t have very many genius moments, but this was definitely one of them. :)

Glad you can feel my egg-peeling pain. The other day my husband was like, you should make more hardboiled eggs to snack on or for me to bring to work. I just glared at him… haha.. but I wouldn’t anymore. Happy to do it now that I have a trick. :)

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Jen @ YummyHealthyEasy March 5, 2014 at 11:06 AM

This egg salad look SO GOOD, Krista!!! I love egg salad sandwiches – it’s my go-to lunch! I’ve never tried adding avocado to it before. Definitely trying this! Can’t wait to make it! Pinning now!

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Krista March 5, 2014 at 8:11 PM

It might become my go-to, its simple and delicious. Especially with the avocado! :) Hope you like it girl, thanks for the pin!

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laramealor.com March 5, 2014 at 12:43 PM

what a great recipe, I love egg salad this makes it even better.

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Krista March 5, 2014 at 1:33 PM

Thanks so much Lara! Hope you enjoy it!

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Kelly March 5, 2014 at 1:25 PM

Love that trick – I totally had a hard time peeling hard boiled eggs before too :) This egg salad looks absolutely fantastic and sounds amazing with the avocados in here!

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Krista March 5, 2014 at 2:22 PM

It can be one of the most frustrating things to peel an egg when it doesn’t want to cooperate. :) Glad you figured it out too! Thanks for stopping by girl!

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Mary Frances March 5, 2014 at 2:12 PM

Eggs have never looked so pretty than in your fifth photo! I love putting avocados in my egg salad – I had forgotten how perfect this ingredient is for St. Patty’s Day!

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Krista March 5, 2014 at 7:57 PM

hahah.. thanks Mary Frances. That avocado green is definitely perfect for St. Patty’s day!

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Cindy @ Pick Fresh Foods March 5, 2014 at 5:21 PM

I never would have thought to add avocado to an egg salad, but this looks delicious! I’ve got to try this next time I make egg salad. Ugh, and the egg peeling can be such a pain. Sometimes, it’s easy and other times it’s nearly impossible without totally destroying the egg.

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Krista March 5, 2014 at 7:54 PM

Agreed. It was like an egg shell massacre in my kitchen! Hope you enjoy the egg salad cindy!

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Mike@TheIronYou March 5, 2014 at 5:43 PM

I LOVE egg salad with avocado but yours looks 100x better than the one I make; I’m definitely trying your recipe tomorrow. Thanks for the inspiration Krista!

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Krista March 5, 2014 at 7:49 PM

Ok, don’t know if mine looks 100x better bc everything you make looks phenomenal, but I’ll take it! :) Thanks Mike. Hope you and the wife enjoy it!

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Cindy Eikenberg March 5, 2014 at 5:53 PM

Krista, this looks soooo delicious! What a fantastic idea to add avocado! LOVE!! Thanks for sharing your recipe and pinning – hope you’re having a wonderful week!

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Krista March 5, 2014 at 7:46 PM

Thanks so much Cindy, your comments always brighten up my day! :)

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Pat March 5, 2014 at 11:42 PM

This looks really good. I have avocado, I have eggs, I have mayo…. thanks for sharing. :)

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Krista March 8, 2014 at 9:16 AM

Awesome! Hope you like it Pat! Have a great weekend. :)

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Julia March 6, 2014 at 5:22 PM

Wow. You’ve combined two of my favourite things here! I love egg salad sandwiches. Definitely trying this.

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Krista March 8, 2014 at 9:17 AM

Well, this recipe WAS for you! hehe…

Hope you enjoy it when you get a chance to try it Julia. Thanks for stopping by, hope you have an awesome weekend!

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Allie| Baking a Moment March 6, 2014 at 8:20 PM

I love a mustardy egg salad & this one sounds fantastic with the creamy avocado! Gorgeous photos too!

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Krista March 8, 2014 at 9:13 AM

Thanks Allie, always love to see your bright and smiley face around my comment section. :)

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Emily March 6, 2014 at 8:21 PM

YUM!! I love this combo… so flavorful!! I’ve pinned this..

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Krista March 8, 2014 at 9:10 AM

Awesome! Thanks so much Emily! Hope you have a wonderful weekend with that sweet fam of yours!

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Zainab @ Blahnik Baker March 6, 2014 at 9:15 PM

What a creative way to add some green in egg salad!! I love egg salad and I can’t wait to try this :)

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Krista March 8, 2014 at 9:09 AM

Thanks Zainab, festive and freakin amazing! :) Can’t wait to hear whatcha think chica! Have a great weekend!

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Shannon {Cozy Country Living} March 8, 2014 at 7:35 AM

This looks delicious! I never thought about putting avocado in my egg salad, so festive too! I am going to try it this weekend! Pinned:)

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Krista March 8, 2014 at 9:06 AM

I know! Love those moments where a random idea turns to a stroke of genius! :) haha Thanks for the pin girl, hope you enjoy it!

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Gloria // Simply Gloria March 8, 2014 at 5:16 PM

Krista, I love your method of boiling the eggs and how easily they peeled. Eggs happen to be my fave… I could seriously eat them every single day in every shape or form. And, this creative egg salad with avocado looks really good! I can just imagine the texture and how creamy it is… so yum!
PS… love it in the pita pocket. Great idea!

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Krista March 8, 2014 at 8:42 PM

Thanks girl! It was seriously ridiculous how long it took to peel the first time, I just had to share it in case anyone else was having the same problem I was. :)

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Jodee Weiland March 8, 2014 at 11:36 PM

This looks so good…I love avocados, so you just made egg salad sound better than ever to me. I’m not big on adding too much mayo either, so that too made this sound delicious. Great recipe! Thanks for sharing!

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Krista March 10, 2014 at 2:44 PM

Sounds like we are on the same page Jodee! :) More avocado less mayo!

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Diane Balch March 9, 2014 at 10:20 AM

I’m pinning this what a healthy twist on egg salad.

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Krista March 10, 2014 at 2:32 PM

Thanks so much Diane for the foodie love and the pin! You are too sweet!

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Stephanie March 9, 2014 at 4:48 PM

This looks awesome and I love Avocado..I am co-hosting in May and I am very excited!

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Krista March 10, 2014 at 2:31 PM

Ahh.. thanks Stephanie so glad you enjoyed it!

Super excited to have you co-host with us in May. Can’t wait! :) Hope you have a wondeful Monday!

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Lynna March 16, 2014 at 9:04 PM

This looks delicious. I love both avocados and egg salad. :)

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Krista March 17, 2014 at 9:23 PM

Thanks Lynna, hope you get a chance to try this!

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