Recipe: Avocado Egg Salad

Instead of a wedding Wednesday post this week, since
I teased you with and promised last week, I'm sharing another recent recipe try (courtesy of Pinterest)

Avocado Egg Salad

What You Need:

-2 avocados, pitted, peeled and chopped
-2 hard boiled eggs, chopped (with yolks)
-2 hard boiled eggs (without yolks), chopped
-1 Tbsp Greek yogurt
-1 Tbsp lemon juice
-1/4 tsp Dijon mustard
-salt/pepper to taste
-Optional: 2 Tbsp chopped green onion (I omitted this)

*Note: when I originally made this recipe, I misread the extra 2 hard boiled eggs without yolks, so they aren't pictured. I highly recommend using this amount tho as the egg salad I made was too avocado-y, and needed more egg.

What You Do:

1 (and only step). In a medium bowl, mix the chopped eggs, avocado, Greek yogurt, lemon juice, green onion (if you're using it--I didn't) and mustard. Mashing it with a fork helps to even out the lumps and bumps of the avocado.

Season with salt and pepper

The original recipe suggested serving immediately. I made this the night before and had it for lunch the next day. I stored the egg salad in a small tupperware container and then put it on the bread at lunchtime (along with a tomato slice). It will be a little brown on the top where it got exposed to air, but just mix it all up and it will be fine. Trust me. (Although I did ask my friend Shay if I was gonna get the runs if I ate the brown stuff. She assured me I wouldn't. And I didn't--in case you were wondering).

As the original site suggests, you can eat this on a sandwich, with crackers, in a wrap, with veggies....you name it. It was really good and I felt like it was a healthier option than a regular egg salad with mayo, etc.

I'll be back later with the recipe for the Panko crusted, ricotta stuffed chicken, and my Lemon Cake-Mix Cookies, so stay tuned!