Avocado Egg Salad

Name: Avocado Egg Salad
Ingredients: 6 Eggs, Hard-Boiled According To Your Favorite Method; 1 Avocado, Peeled, Pitted, Then Cut Into 1/2-inch Pieces; 2 Tablespoons Lowfat Mayonnaise; 2 Tablespoons Lemon Juice; 1 Tablespoon Lemon Zest; 1 Tablespoon Fresh Parsley, Finely Chopped; 5 Radishes, Finely Chopped; 1 Green Onion, Finely Chopped; 1/4 teaspoons Salt To Taste; 1/8 teaspoons Black Pepper To Taste

10 ingredients

4 steps

Ingredients

6 Eggs, Hard-Boiled According To Your Favorite Method
1 Avocado, Peeled, Pitted, Then Cut Into 1/2-inch Pieces
2 Tablespoons Lowfat Mayonnaise
2 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
1 Tablespoon Fresh Parsley, Finely Chopped
5 Radishes, Finely Chopped
1 Green Onion, Finely Chopped
1/4 teaspoons Salt To Taste
1/8 teaspoons Black Pepper To Taste

Directions

1

Hard boil 6 eggs according to your favorite method. When done, drain off the water and put them in an ice bath to cool. Once cooled, peel them and separate the yolks from the whites. Dice the whites into small pieces and set aside.
2

In a large bowl, combine the egg yolks, avocado and mayonnaise. Note: If you decide to use 2 avocados, I suggest using only 1 tablespoon of mayo, and if you use 1 avocado, go with 2 tablespoons of mayo. Mash everything together with a fork or potato masher until combined and smooth (I like to leave mine slightly chunky).
3

Mix in the lemon juice, zest, parsley, radishes, green onion, salt and pepper to the mixture. Taste and adjust the seasoning. Gently fold in the diced egg whites and combine.
4

Chill until ready to use. Serve on sandwich bread or on lettuce leaves with your favorite veggies, if you'd like.