As Lauren says, “You will not miss the mayonnaise that traditional egg salads have when you taste the creaminess of the avocado in this recipe.” The first time I prepared this, I served to my older son as a breakfast wrap, and he actually liked it. (He is 14, so I think this serves as an extra plug for this healthy spin on the traditional recipe!) I found myself snacking on the leftovers by scooping up this chunky salad with celery sticks, and I have since enjoyed it as a dip and a salad on several occasions.
My version has a bit less lemon juice than the original recipe and includes some of the lemon zest for added brightness and lemony flavor without too much tang. I altered the ratios of some of the ingredients as well. Lauren’s recipes are perfect as is, however, and she has a history of solid recipes that are healthy and uncomplicated. She is a working mom of young kids so she knows, as do so many of us, that time is too often at a premium. Her recipes are reliable and doable give people the tools to eat healthier — whether they are watching the numbers on the scale, attempting to eliminate gluten from their diets, or simply trying to fuel their bodies in a healthier way. The best part is, she shows people how to do this without sacrificing anything on the taste scale!
A link to the book is included below. To visit Lauren Kelly Nutrition, click here.
Yields 2 servings.
- 4 hard-boiled eggs, peeled
- 1/2 an avocado
- 1 tablespoon plain Greek lowfat yogurt
- 1 teaspoon lemon juice
- Zest of 1/2 a lemon
- 1/4 cup celery, finely chopped
- 2 tablespoons minced red onion, optional
- 1/4 teaspoon Kosher salt and a few turns of the pepper mill
- Optional for serving: whole wheat or brown rice tortillas, sliced tomatoes, baby spinach, celery and carrot sticks
- Separate the whites and the yolks of the eggs. Set aside 2 yolks for another use.
- Chop the egg whites.
- In a large bowl, combine the avocado, egg yolks, and yogurt. Mash until the mixture is creamy and smooth. Then mix in the lemon juice and zest, salt and pepper.
- Stir in the egg whites, celery, and optional onion. Cover and refrigerate, or serve immediately as a sandwich, a wrap, or on a bed of lettuce. I enjoy this as a chunky dip with celery and carrot sticks. It is equally delicious served alongside sliced tomatoes.
- Although the color of the avocado will dull somewhat, leftovers will keep overnight.
If you are interested in purchasing a copy of Lauren’s book, simply click here.