Okay I can’t even lie, before I’d made this I’d never eaten egg salad before. I’ve always associated egg salad with a gross mayo-filled gas station sandwich and there was just never any appeal. Last month when I was in the Toronto airport coming back from Paris I saw those sandwiches at every little side-kiosk, and texted my sister asking if I was wrong about my assumption, and if they actually tasted like deviled eggs on a sandwich. Now that was something I could get behind.
I basically became obsessed with trying egg salad, but because I really just don’t mess with mayo (seriously, just look at it guys), I decided to take it a healthier route. After a little trial and error I came up with this recipe, sans mayo, just for you. Let me know what you think!
Healthy Avocado Egg Salad
• 3 Tbsp feta, crumbled
• 3.5 Tbsp greek yogurt
• 1 whole avocado, diced
- Hard boil eggs (I use Martha’s method to make perfect eggs). Once they’ve cooled, dice ’em.
- Combine all ingredients together in a bowl and mix. Add salt, pepper, or paprika if you wish (I added hot sauce)!
- Plate on your food of choice (bread, crackers, lettuce) and enjoy! I’m trying to stick to gluten-free so I went with lettuce wraps.
(Yields: about 2 servings)
I know feta may seem like an odd addition, but the saltiness definitely adds a little something extra to the richness provided by the avocado. Adding the paprika on top was a little nod to the deviled eggs I know and love from childhood cookouts, but I’d say these are way more sophisticated, no? I’ve decided in the new year that I’d like to really be better about my health and what I’m putting into my body so I hope you’re ready for more recipes in the future!