Ever since I was little, I have had a pretty strong aversion to mayonnaise. I’ve gotten a bit better in my “old age”, but I still get grossed out when I have to add spoonfuls of it to a recipe. The sad part of the story is that I really love egg and chicken salad, but I can’t stand the amount of mayonnaise that most delis or restaurants usually put in theirs. I’ve started experimenting more with greek yogurt or mashed avocado as the “glue” in these types of salads and it makes for a much healthier and tastier option in my opinion.
This egg salad is made with just a few ingredients (as are most of the recipes you’ll find here at 24 Carrot Life) and it is so flavorful and FILLING! I had the two slices of bread you see on the plate in these photos for lunch one day and I could barely move for the rest of the afternoon. Next time I’ll probably just go with one slice or put my egg salad on a bed of lettuce.
I have a number of recipes on the blog that are really great to pack for lunch at work or on the go, and I’m thinking about starting a weekly series that will be sort of like a WIAW (What I Ate Wednesdays). Instead of a whole day of meals it will just show the lunches and snacks I bring to work each day. Does this sound like something you all would be interested in as a way to get some lunch ideas or inspiration? I always feel like this is one of the toughest meals of the day to plan for, especially if you have to bring it on the go.
This avocado egg salad is definitely on the top of my list for quick lunches that you can pack up and easily assemble wherever you are.
- 4 large hard boiled eggs, cooled and peeled
- 1/2 a large avocado
- 1 teaspoon Dijon mustard
- half a small lime/lemon juice
- salt and pepper to taste
- crusty whole grain bread, toasted (gluten free optional)
- slices tomato and/or lettuce
- sprinkle of fresh parsley, za’atar spices, and extra sea salt
- Add hard boiled eggs, avocado, dijon mustard, lime/lemon juice, and salt and pepper to a small bowl and mash with the back of a fork until fully combined.
- Serve on toasted bread with tomato, lettuce, a sprinkle of fresh herbs or dried spices, and a pinch of course sea salt. Can also be served on a bed of lettuce.
- Serve immediately and eat the same day you prepare it.