No-Mayo Avocado Egg Salad

With Easter eggs left over, I started Googling egg salad recipes made with avocado. To my surprise, the recipes out there are not as good or as healthy as they could be. If you skip the mayo completely and replace it with avocado and a little plain yogurt, you are on your way to a better-tasting, higher-quality egg salad. But the finishing trick is to add a sweeter vinegar like white balsamic vinegar to bring depth and balance to the flavors. I find that if a recipe uses only lime juice, the resulting flavor leaves me wanting a little bit of sweetener to balance it out. Add hot sauce to taste, along with salt, pepper, and red onion. You end up with the most wonderful avocado egg salad! The vinegar and red onion preserve the green in the avocado, so this salad stays pretty even the next day. This recipe divides easily to make four servings. Eat it closed or open-face on whole-grain bread or eat it wrapped in a few layers of Romaine lettuce. Celery or Wasa brand whole-grain crackers are also terrific if you want to eat it like a dip. However you eat it, this creamy mayo-less avocado egg salad is both satisfying and delicious!
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4 - 6 hard-boiled eggs, peeled 1 medium avocado, pitted 4 tbsp plain Greek yogurt 2 - 4 tbsp red onion or scallions, chopped small 2 tbsp white balsamic vinegar 1/8 - 1/2 tsp hot sauce (to taste and optional) 1/2 tsp salt (to taste) and pepper to taste


1) Chop hard boiled eggs and place in a small mixing bowl.
2) Add the avocado and yogurt. Use a fork to mash together until combined.
3) Add onions, vinegar (start with 2 tbsp and add more for consistency as needed), hot sauce, and salt and pepper.
4) Serve immediately or refrigerate. Makes 4 open-face sandwiches or lettuce wraps. If desired, place on Romaine lettuce leaves, whole grain bread, toast, celery, or Wasa whole-grain crackers. Eat with baby spinach leaves, lettuce, cucumbers and/or sliced tomatoes (optional).