Monday, June 17, 2013

80--- Avocado Egg Salad

Using avocado in place of the mayo in egg salad.  It's been done before.  And it's really not that complicated.  Healthy fats, improved taste, what's not to love?

But I have a great little trick that goes with it, passed down from my grandmother.

Do you hate hard-boiling/peeling eggs? It's the guessing game, right? Is it done? Is it overcooked?  Yes, I know, there are tips and tricks out the wazoo (look up hard-boiled egg on Pinterest).  But it's still sort of a shot in the dark, right?  And then, and then, you have to peel them.  Ugh.

Well fret no more.  If you need chopped hard-boiled eggs for a recipe, you are not going to actually hard-boil them.  You are going to poach them in a poached egg pan.  Like in this one on Amazon.  

No mess, no fuss.

You're welcome.

Avocado Egg Salad
Serves 2

1/2 ripe avocado, mashed
3 "hard-boiled" eggs, chopped
3 Tbsp chopped white onion
Salt and fresh ground black pepper

Combine all ingredients in a bowl and serve immediately on crackers or toasted bread (bagel halves).

Nutrition Info per ~ 3/4 cup: 195 calories, 14 g fat, 10 g protein, 3 g carbohydrates

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