Egg Salad with Avocado
Servings
6Serving size
about 1/2 cupThis recipe can easily be multiplied and will keep well for 48 hours if kept refrigerated. Serve in sandwiches or as a topping for salads.
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
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.