With easter right around the corner, I thought it would be fitting to try a new egg recipe. But eggs really shouldn’t be just for easter–since they’re truly the perfect protein source (a direct quote from one of my nutrition professors). I’ve never been much of an egg salad fan, but when I came across this healthified version in this month’s edition of Self, I thought I’d give it a shot. Well, I discovered that I still don’t really like egg salad (it’s a texture issue), but this version was by far the tastiest and healthiest I’ve tried.
Nutritional Highlights: Egg salad can be one of the most unhealthy sandwich fillers out there. But in this version, there is absolutely no mayo and most of the egg yolks are left out. Mashed avocado and dijon mustard keeps it creamy and scallions and fresh herbs give it freshness and texture. This egg salad is filled with protein and healthy fat. I put it in a cute eggshell-esque tomato, but it would be great on toasted whole wheat bread or even as a snack on some high fiber crackers.
Avocado Egg Salad
adapted from Self Magazine
(for one serving)
In a bowl, lightly mash 1 whole hard boiled egg, 2 hard boiled egg whites and 1/4 avocado. Stir in 2 tbsp chopped scallions, 1 tspn chopped fresh cilantro (sub basil or another fresh herb if you don’t like cilantro), 1/2 tspn dijon mustard, 1 teaspoon fresh lemon juice, and season with salt and black pepper. Serve as a sandwich on whole wheat toast with lettuce and tomato, or any other way you like it.