Your Egg Salad Just Got Better!
When in doubt, add avocado and make it Cali! So, that is exactly what we did.
Thinking about our favorite summer and spring recipes, egg salad was right at the of the list. It's fresh, it's creamy, and it just darn delicious. Egg salad can be eaten solo, paired with lettuce wraps, or dolloped between your favorite two pieces of bread. Whichever way you decide to eat your egg salad the addition of avocado will be a complete game changer!
Take your egg salad to Cali:
Grocery List:
Avocado
Eggs
Greek yogurt
For higher fat content, opt for mayo
Lemon
Dill
Try various herbs like parsley
Spinach
Also, try with various green
Bread
Need a lower carb option, opt for a lettuce wrap
This recipe used a GF bread
Optional Add-Ins:
Diced onion
Diced chives
Diced celery
NOTE: add-ins were not used in this recipe version
Hard-Boiling Eggs:
Place eggs at the bottom of a saucepan.
Fill the saucepan with cold water. Fill with enough water to cover the eggs.
Bring water to a boil.
Once boiling turn heat off and cover the pan with a lid.
Let eggs sit for 8 to 10 minutes.
To stop eggs from cooking further, remove them with a slotted spoon and set them into a bowl of cold water.
You can also keep them in the pan, strain the water and replace that water with new cold water.
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