breadcrumb

Egg Salad with Avocado

Servings

6

Serving size

about 1/2 cup
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes

This recipe can easily be multiplied and will keep well for 48 hours if kept refrigerated. Serve in sandwiches or as a topping for salads.

Egg Salad with Avocado

Ingredients

2 quart Water
6 large Egg(s)
2 Large stalk Celery, raw (diced)
1 Small Shallots, raw (minced)
1/4 tsp. Salt
1/8 tsp., ground Dried tarragon
2 Tbsp. Pickle relish, sweet
1 to taste Black pepper
1 medium Avocados, raw (diced)

Instructions

Place 3 quarts water in a medium sized pot over high heat.

When the water is at a full boil, place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and immediately place in ice water. After a minimum of 2 minutes in the ice water, the eggs will be easy to peel.

Coarsely chop the cooked eggs.

Add them to a mixing bowl with diced celery, shallot, salt, tarragon, pickle relish, pepper and avocado.

Fold together gently and chill at least one hour before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.

Lactose

This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.

Sodium

This is a low sodium recipe.

Recipe Notes

Yes, you can eat egg salad. The variations I will leave up to you. My brother loves Heinz India Relish and I like capers.

I have made this recipe with reduced-fat mayonnaise, and it is a little more traditional, but the avocado is rich, creamy and full of great monounsaturated fats.

"I suppose there are people who can pass up free guacamole, but they're either allergic to avocado or too joyless to live."

Frank Bruni, Journalist