avocado egg salad.

Recently featured on the Balanced Planet Yoga blog – click to read more about how you can balance what you eat with who are you!

I seriously love adding avocado in my egg salad.  It’s not only better for you than mayonnaise, but I think it tastes way better as well – and I really don’t like mayo very much… it’s just not my thing.  Avocado, however, I LOVE.  I also added some dijon mustard for a little kick.

Avocado Egg Salad (serves 2)

RECIPE:

• 4 eggs
• 2 tablespoons Dijon mustard
• ½ avocado
• 2 tablespoons chives, chopped
• salt & pepper to taste
• 1 teaspoon all-purpose garlic and herb seasoning OR ½ teaspoon dried thyme, ½ teaspoon dried parsley, and ½ teaspoon garlic powder

INSTRUCTIONS:

• place the eggs in a medium size sauce pan and fill with water until eggs are just covered
• cover the pan, place burner on high and wait for water to boil
• once water is boiled, turn off the heat and remove the pot from heat
• keeping the pot COVERED, let sit for 15 minutes
• remove eggs from water and let cool
• once eggs are cooled, peel the shell off
• dice eggs and add them to a mixing bowl
• in a separate bowl, add avocado, dijon mustard, chives, garlic and herb seasoning, salt, and pepper
• mix until smooth, making sure avocado is mostly mashed
• add eggs and mix together
• serve on whole grain toast or eat alone!