Adapted from Relishing It
Hello – is there anybody out there still? Dylan turned 6 week on Saturday and we are finally getting into a routine around here!
Hopefully that means more recipe posts! I have been cooking more often and trying new recipes but haven’t had time to take pictures or post anything and I miss it!
I found this recipe when I was still pregnant and kept it because it’s easy and healthy! I’ve made it a bunch of times and it’s perfect for a quick lunch while I have a break from changing diapers or staring at my baby thinking “Is he REALLY mine??”
2 hard-boiled eggs, diced
1 ripe avocado, mashed
2 Tablespoons red onion, diced
1 1/2 Tablespoons fresh green onions, finely chopped
juice of a small lemon or lime
kosher salt and freshly cracked pepper
How to make perfect hard-boiled eggs: In a sauce pan, place the eggs in a single layer. Fill pan with cold water and make sure it covers the eggs by an inch. Place pan on the stove and bring to a boil. Boil for 1 minute. Cover and remove from heat. Set a timer for 10 minutes. After 10 minutes, place eggs into an ice bath to stop the cooking process.
To make the egg salad: In a medium-sized bowl, mash the avocado and some of the lemon juice together until creamy, add salt and pepper. Remember you can always add more lemon juice at the end to get it to your desired consistency, but you can never take it out. Gently fold in the egg and onions. Re-season with lemon juice, salt, or pepper, if necessary. Serves 2. Nutritional Information does not include bread.
Taste Test: Delicious! The avocado makes a creamy egg salad without the extra fat of mayo! The only thing is – make sure to eat it all in one day. I tried it the next day and even though the lime or lemon juice helps prevent the avocado from browning, it just isn’t very good the next day. But the day of – it’s great! Enjoy!!