I got the lap band a few months ago and had to be on 2 weeks of liquids and 2 weeks of mushy foods after the surgery. It got old, so I went looking for something new I could do with eggs and avocado. When I saw this recipe I was dubious. Having tasted all these ingredients separately, I just didn’t see them tasting good together lol. Boy was I wrong. OMG this is so yummy! Even now that I’m not on mushies anymore, I still make this for lunch weekly. I always try to figure out what makes all these things taste good together, I think it’s the sweet pickles. I use a pre-made sweet pickle relish cause I’m lazy lol, it really just ties everything together. So don’t doubt it, try it! Yum!
AVOCADO EGG SALAD
2 tablespoons plain Greek (or regular) yogurt
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1 to 2 tablespoons fresh minced herbs (such as parsley, dill, chives, etc.)
1/4 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
6 hard-boiled eggs, chilled and diced
1 large avocado (or two small avocados), diced
- In the bottom of a large bowl, prepare dressing by whisking together yogurt, mayonnaise, vinegar, herbs (if using), salt, and pepper. Stir in diced eggs. Taste and, if desired, season with additional salt and pepper. If not serving immediately, cover and refrigerate. Just before serving, stir in diced avocado. Serve on sandwiches, crackers, or a bed of lettuce.
If you prefer, you may make this Avocado Egg Salad using all mayonnaise or all yogurt instead of a combo of the two. Using only yogurt may require a tad more salt and/or apple cider vinegar.
You may alter the texture of this recipe but cutting the eggs/avocado into large chunks or, conversely, mashing them up a bit.
Read more >>> Avocado Egg Salad @ fivehearthome.com