Saturday, March 14, 2009

Creamy Egg Salad with Avocado

Creamy Egg Salad with Avocado

This is a great recipe if you want to reduce the amount of mayo and increase flavor and nutrients. A fresh avocado is used to create a creamy texture. It is also very high in Vitamin E, which is good for the heart.

Makes 2 sandwiches.

4 Hard-boiled eggs
1/3 Ripe Avocado
2 Tablespoons white onion or 2 scallions chopped
1 Stalk of Celery diced
1 Tbsp. Dijon (like Grey Poupon)
2 Tablespoons Light Canola Mayo
1 Tbsp Fresh Squeezed Lemon Juice
1/2 tsp. Sweet Paprika

Mince eggs. Combine mustard, mayo, lemon juice and whisk together. Then mix in the chopped avocado and stir until creamy and the avocado is mostly mashed. Add the eggs and mix until completely combined, add Sweet Paprika and mix well. Salt and pepper to taste. Refrigerate at least 1 hour.

Spread onto toasted wheat bread or eat with whole wheat crackers. Also, makes an excellent pita filling.

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