AVOCADO EGG SALAD

Avocado Egg Salad

If you are from California, especially San Diego, you know we are famous for our obsession with avocados! For San Diegians, avocados are like bacon for Hungarians. We put it on literally everything! We make bottomless bowls of guacamole, we smash it on our toast, we put it into our wraps with - yes you guessed right - bacon, making it an avocado chicken bacon wrap! So why not add it to an egg salad as well? A-Mazzz-ing! I promise you that if you try this recipe, you will never make a regular egg salad again! Eat it with crackers, spread it on toast, or make small sandwiches as appetizers for your guests! Here is our recipe for this delicious egg salad - with a twist.

Ingredients:

• 10 hard boiled eggs, peeled

• 1 large red California pepper, diced

• 2 large avocados

• 6 green onions, sliced

• juice of 1 lemon or lime

• 1/4 cup of mayonnaise

• 1-2 tbsp of Dijon mustard

• 1/4 cup of plain Greek yogurt

• salt, pepper

• whole wheat bread or croissants or any bread you fancy

• a cup or two of arugula to garnish

Let’s get our chopping board out and cut up all the ingredients. First, chop the eggs and put it into a large mixing bowl. Cut red peppers lengthwise, then chop them into small pieces, and add peppers to eggs. Chop green onions - white and green parts as well and toss into the bowl.

Half your avocados and take out the seeds. Cross cut avocado halves in skin and turn it inside out or scoop it out with a large spoon into egg mixture. Squeeze lemon juice into the bowl. I used only half of a lemon, but you can use the entire lemon if you like it a bit more “tart” - season with salt and pepper. Mix gently, using your spoon, folding ingredients together.

Now let’s make our dressing! In a small bowl mix together the mayonnaise, Dijon mustard, and Greek yogurt. Add half of the dressing to your avocado egg salad and gently fold together without over-mixing it. You can keep adding as much dressing as you like, taste it and see if it is creamy enough or if you need a little more.

Because I catered this salad for my tennis team, I used both whole wheat bread and croissants to offer a choice for my players, and garnished it with arugula. Be creative - it goes amazing with toasted warm bread as an open faced sandwich, tastes great on your favorite crackers, or if you want to cut some carbs, eat it just by itself. It’s pleasing to the eyes with its lovely colors and it’s a satisfying meal to silence your avocado cravings and hunger. Enjoy!