I love eggs! Fried, poached, scrambled or hard boiled, I’ll eat them! They are not only full of protein and healthy fats (yolks), but they are such an easy, fast and convenient snack or meal. I can’t imagine having an allergy or sensitivity to them. I love using them in shakes, baking, dairy-free homemade ice cream, custards and so much more!
I wanted to make some avocado deviled eggs but took a different turn and went for egg salad. Avocado can be a great option to use as a spread instead of traditional store bought mayo. The recipe does include a bit of my homemade mayo, but could easily be omitted.
I enjoy it on these Grain Free “Wheat” Crackers or on an endive leaf or rolled as a lettuce wrap. This is a great protein packed snack that will fill you up!
Recipe: Avocado Egg Salad
- 10 hard boiled eggs, peeled and cut in half
- 1 avocado
- 1 jalapeno, diced
- 1 Tbsp Homemade Mayo
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 1/2 tsp cumin
- Salt and pepper to taste
- Add the eggs, avocado, jalapeno and mayo to a food processor and pulse
- Once desired chunkiness is reached, spoon mixture into a bowl
- Add all the spices and stir well
Depending on the consistency you want, you can add spices to the food processor once the egg mixture has been pulsed. This will result in a smoother, hummus like salad.
I will be using mayo to create so many different dips, spreads and salads. Let us know what variations you come up with!