photo courtesy of P&G EverydayIf you’ve been following this blog, you know that avocados have taken center stage in our house this year.
Now that I’ve learned how to select ripe avocados in the supermarket and how to safely cut them open, I’ve become obsessed with making homemade guacamole (watch my step-by-step video). In fact, my family accepts nothing less.
And now it seems we’re all determined to integrate avocados into as many dishes as possible.
A new family favorite I developed from scratch, Stuffed Baked Avocados: 3 Ways, is now featured over at P&G Home Made Simple. We’ve added it our repertoire and you should too (get the yummy recipes here).:
Last week, our latest avocado-based creation was a version of P&G Everyday’s Avocado Egg Salad.
Sounds like a no brainer, right? Why not combine avocados to the mayonnaise mixture that binds the eggs together in this celebrated sandwich filler?
Ooh, and adding some cheese helps to create the ultimate tasty creamy base.
You can top off your salad some with some fresh crunchy romaine lettuce pieces and then tuck it in a warm pita pocket.
Or, you can use it as a dip served with some tortilla chips.
Surprisingly, my two kids liked the salad a lot (even though they don’t like mayonnaise). However, the dish only received one and a half thumbs up. They claimed at first they were a bit weary about the greenish hue to the salad. But, they’re willing to try it again and that to me is a sign of success.
So now it’s time for you to try it for yourself.
Avocado Egg Salad
makes 5-6 servings
Ingredients
- 5 hard-boiled eggs, chopped
- 2 Roma tomatoes, seeded and chopped
- 1/4 cup shredded Monterey Jack cheese
- 1/2 small onion, minced
- 1 medium ripe avocado, quartered
- 2 tablespoons reduced-fat mayonnaise
- 1 tablespoon skim milk
- 1 teaspoons lime juice
- 1 tablespoon chopped cilantro
- Salt and pepper, to taste
- Romaine lettuce (optional)
Instructions
- Mix chopped eggs, chopped tomatoes, shredded cheese and minced onion in a medium-sized bowl.
- Combine quartered avocado, mayonnaise, milk, lime juice in a food processor. Blend until smooth.
- Add avocado mixture to egg mixture- stir thoroughly. Season with salt and pepper to taste.
- Serve with Romaine lettuce on warm pita bread or use as a dip with chips.
I saw this on Pintrest and so wanted to know what the recipe was, but there was only an image on the web site. I love egg salad, and have added avocado to it, I find it interesting that you add milk and cheese to yours, pinning.
would love for you to share this on Tuesdays With a Twist Link Up, it’s an original. For someone reason I am unable to paste, so please just use the link for my site.