Live Real. Eat Real.

Spicy Avocado Egg Salad

Before I begin with today’s recipe, I’ve been nominated for Best Recipe Blog, Best Healthy Cooking Blog and Best Food Photography on a Blog at The Kitchn’s 2013 Homies Awards (along with a lot of other nice blogs). Take a minute and check it out – and vote (for me!) if you’re so inclined. Thanks!

They say necessity is the mother of invention.  So are too many eggs, a surplus of home-canned salsa as well as an avocado and a mango that should really be used, like, right this minute.

Having no leftovers for lunch helps, too.

A few weeks ago, our poultry farmer had a shortage of eggs, and we began hording them (yes, we are that bizarre).  As a result, we now have more eggs than we know what to do with.  So last week I hard-boiled a dozen, thinking that I’d make some deviled eggs or, if nothing else, have a quick and easy breakfast and/or snack on hand.

And then came the day when there were no leftovers from the night before for lunch.  Other members of the household might be inclined to stand in front of the refrigerator and say, “There’s nothing in here to eat!” (translation: ” There’s nothing in here I can throw into the microwave and heat up”), but the cupboard has to be pretty bare for me not to be able to find something that will go together into a tasty meal.  In fact, I’d go so far as to say that interesting, impromptu lunches are a bit of a specialty of mine.

This egg salad is such a lunch.  Rich in healthy fats, this was absolutely delicious – so delicious that Beloved ate almost all of it; there wasn’t a speck of it left in the bowl at the end of our meal.

Note:  While I served this with slices of ripe mango – oh, so good! – it’s not part of the recipe; I understand that not everyone has access to them and not everyone wants the carbohydrates (and I know at least one of my readers is allergic to them).  I also recommend that the salad be refrigerated for at least half an hour – it will allow the flavors to blend – but if you’re pressed for time, it can be eaten right away.

If you make your own mayonnaise and make sure your salsa has no sugar or other undesirable ingredients, this is Whole30 compliant.

Spicy Avocado Egg Salad

5.0 from 3 reviews

Spicy Avocado Egg Salad
 
Serves: 6
Ingredients
  • 8 large hard-boiled eggs, chopped
  • 1/2 cup mayonnaise, preferably homemade
  • 1/2 cup salsa
  • 1/2 cup onion, finely chopped
  • 1/2 cup celery, finely chopped
  • 1 large avocado
  • 2 tablespoons lime juice
  • salt and pepper, to taste
  • cayenne pepper, to taste
Instructions
  1. Slice the avocado in half and remove the seed. Scoop the flesh out into a large bowl and mash lightly with the lime juice.
  2. Stir in the remaining ingredients except the chopped eggs, salt, pepper and cayenne until well combined. Gently fold in the chopped, hard-boiled eggs.
  3. Season to taste with salt, pepper, and cayenne. Refrigerate for at least half an hour before serving with slices of ripe mango, if desired..
  4. Nutrition (per serving): 314 calories, 27.9g total fat, 271.2mg cholesterol, 274.2mg sodium, 349.4mg potassium, 7.4g carbohydrates, 2.7g fiber, 3.1g sugar, 9.9g protein


16 comments

Michele says:

I love egg salads of any sort. JR thinks it is boring. I don’t make his mothers egg salad (it is boring) but he won’t even try my upcycled version.

Carolyn says:

I have an abundance of eggs too so I’ll be making this tonight! I voted for you–good luck!!

Oh Yay! I just boiled a dozen eggs last night! Perfect!

Be says:

You are a lunch time genius!

Mayra says:

Seriously one of the best egg salads I’ve ever had! Your recipes are amazing!!! :) Thank you for sharing.

Mayra says:

Almost forgot the rating ;)

mezzo says:

I would skip the mayonnaise. Avocado is very rich, so are the eggs. Adding mayo would be an overkill for me. Otherwise – lovely. Got 2 avocados that need eating.

Alex says:

YUM! My Dad is always asking me if I like to put hard boiled eggs in my Guacamole, so I should probably point him in the direction of this recipe. : P

Sarah says:

Delish! The only turn-off is the appearance–if you use red salsa, the salad turns a bit greyish. But don’t let that deceive you. The taste is phenomenal.

Kelli says:

Thank you for this wonderful recipe! From 2 to 30something we all loved it. The only things I will do differently next time are: drain the salsa, and not mash the avocados so much. Our boys kept asking for the promised avocados and were disappointed to not find any. I didn’t add the cayenne, and just made it a little heavier on the pepper- it was wonderful.

[...] sweet potato, sausage, steamed broccoli Spicy egg salad, veggie tray, oranges Chicken salad with homemade mayo, shredded carrots, green onions, apples [...]

[...] shrimp & veggies Spicy egg salad, veggie tray, oranges Taco salad – with taco seasoned chicken, lettuce, tomato, guacamole, [...]

[...] Spicy egg salad, veggie tray, oranges Taco salad with taco seasoned chicken, lettuce, tomato, guacamole, and this salad dressing Sweet potatoes, apples, and hamburger skillet Large salads with shrimp, spinach, greens, guacamole, tomatoes, carrots, cucumber, green onions Applegate Farms hot dogs with chili topping, side salad, fruit Leftovers [...]

tessa says:

Sadly it didn’t work out for me =( =( The homemade mayo was a wet, greasy mess.

heather says:

just made this! cant wait to try it!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

 





From the blog

  • Random Tuesday W.T.F.

    I am going to dispense with the usual pleasantries that normally accompany Random Tuesday Thoughts and keep this entry brief, for reasons that will …


  • Lamb Dirty Rice

    I can’t begin to tell you what compelled me to make dirty rice for Sunday brunch and serve it with Sous Vide pork belly …


  • Scallops with Meyer Lemon Pan Sauce

    As foretold yesterday, I have a scallop/Meyer lemon recipe today. Huzzah! You know, all those people who unsubscribed because I’m “no longer relevant,” what …




Archives