Avocado Egg Salad PT30M https://img1.recipesrun.com/201907/2019/0821/ad/1/253267/300x200x50.jpg 4 servings Ingredients: Freshly ground black pepper Kosher salt 2 Hass avocados—peeled, pitted and chopped 2 tbsp. Chopped tarragon 1/4 Small red onion, thinly sliced 1/4 cup Finely chopped celery 2 tbsp. Dijon mustard 2 tbsp. Mayonnaise 1/4 cup Extra-virgin olive oil 1/2 cup Plain yogurt 6 Large eggs
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Avocado Egg Salad

By zhanghengshuo

4 Person
30 Minutes
0 Calories
Upgrade your everyday egg salad by adding chopped avocados. The avocado is full of essential vitamins, minerals, and fiber, and since it's naturally creamy, you can cut back on the mayo. This salad makes a fantastic sandwich and an awesome topping for sliced beefsteak or heirloom tomatoes.

Ingredients

  • Freshly ground black pepper

  • Kosher salt

  • 2 Hass avocados—peeled, pitted and chopped

  • 2 tbsp. Chopped tarragon

  • 1/4 Small red onion, thinly sliced

  • 1/4 cup Finely chopped celery

  • 2 tbsp. Dijon mustard

  • 2 tbsp. Mayonnaise

  • 1/4 cup Extra-virgin olive oil

  • 1/2 cup Plain yogurt

  • 6 Large eggs

Method

  • 01
    Fill a bowl with ice water. Put the eggs in a medium saucepan and enough water to cover by 2 inches. Bring to a boil. Cover the pan, remove it from the heat and let stand for 10 minutes. Drain the eggs and immediately add them to the ice water bath until thoroughly chilled. Drain the eggs and peel them, then coarsely chop.
  • 02
    In a large bowl, whisk the yogurt with the olive oil, mayonnaise, and mustard. Stir in the celery, onion and chopped tarragon. Fold in the chopped eggs and the avocados and season the egg salad with salt and pepper.

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    Avocado Egg Salad

    3.5

    ( By zhanghengshuo )

    Upgrade your everyday egg salad by adding chopped avocados. The avocado is full of essential vitamins, minerals, and fiber, and since it's naturally creamy, you can cut back on the mayo. This salad makes a fantastic sandwich and an awesome topping for sliced beefsteak or heirloom tomatoes.
    01 Information
    • Grade easy
    • Serving 4 servings
    • Prep Time 10 Mins
    • Cook Time 20 Mins
    • Total Time 30 Mins
    02 Ingredients
    Freshly ground black pepper
    Kosher salt
    2 Hass avocados—peeled, pitted and chopped
    2 tbsp. Chopped tarragon
    1/4 Small red onion, thinly sliced
    1/4 cup Finely chopped celery
    2 tbsp. Dijon mustard
    2 tbsp. Mayonnaise
    1/4 cup Extra-virgin olive oil
    1/2 cup Plain yogurt
    6 Large eggs
    03 Method
    Step 1
    Fill a bowl with ice water. Put the eggs in a medium saucepan and enough water to cover by 2 inches. Bring to a boil. Cover the pan, remove it from the heat and let stand for 10 minutes. Drain the eggs and immediately add them to the ice water bath until thoroughly chilled. Drain the eggs and peel them, then coarsely chop.
    Step 2
    In a large bowl, whisk the yogurt with the olive oil, mayonnaise, and mustard. Stir in the celery, onion and chopped tarragon. Fold in the chopped eggs and the avocados and season the egg salad with salt and pepper.
    04 Author
    zhanghengshuo zhanghengshuo
    91 Recipes

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