I don’t know, maybe it’s me, but I think this is the ugliest egg salad I’ve ever seen. It’s extremely difficult to mash avocado and hard boiled eggs together, add paprika, and end up with a beautiful end product. Delicious, sure. Photogenic? Not quite. You’ll notice that all except for one of the photos in this post are of sandwiches. I did this on purpose, because the look of this egg salad on a salad…not cute. Here’s the only photo of that:
It’s not so great-looking on sandwiches either, but hey…I need to put photos in my posts.
So….just in case you like eating with your eyes closed, I’m posting this scrumptious recipe.
This egg salad can be used on a salad or in a sandwich, with crackers or with raw vegetables – it’s totally up to you.
You all know by now that I’m a huge fan of bringing my lunch to work, and I recommend it to all my clients, too. Bringing your lunch or making it at home has lots of benefits: it’s cheaper, you know exactly what’s going into your food, you can make whatever you want, and it tends to be a heck of a lot healthier than buying your lunch. I think I buy my lunch maybe once every 3 months, and that’s 100% fine by me.
Not that I’m perfect or anything..I take all that money I save my making my lunch and blow every cent of it on clothes. We all have our vices!
I have plenty of clients who tell me that they’re too busy to make their lunch in the morning. That’s not an excuse I like to accept, because very few people are too busy to throw together a sandwich or a salad in the 5-7 minutes it takes to make one.
For this recipe, if you boil the eggs in advance, all you need to do is mash them, add the avocado and seasonings, and pile everything onto the bread or onto some greens. Still too busy?
Feel free to add mayonnaise to this egg salad. I didn’t, but I do love the richness that even a small bit of mayonnaise adds to food, and it would be totally acceptable in this recipe. The avocado takes the place of mayonnaise here, adding good fats and fiber. Delish!
Smoked paprika shines in this recipe, taking the egg salad to another level. Just be sure to buy the sweet smoked paprika! The hot one is HOT, as in burn-your-mouth-off. My mom bought me a canister of it years ago and I’ve barely made a dent in it, even though I cook every day. It’s just too hot to use more than a sprinkle each time.
If you’re putting this egg salad into a sandwich and are looking for a good bread, I am a HUGE fan of Food For Life’s Ezekiel bread. It’s made with sprouted grains, no sugar, and all recognizable ingredients. Its rough texture might take some getting used to, but I’ve been eating it for years and highly recommend it for people who are looking for a healthier bread. Another favorite of mine, which we don’t get here in Canada, is Alvarado Street’s California-Style bread. It’s usually found alongside the Ezekiel bread in the freezer section of American supermarkets. I thought I’d mention that since almost half of my readers actually live in the US.
- 3 eggs hard boiled
- 1 small avocado peeled and seeded
- 1/2 t smoked paprika
- Squirt of fresh lemon juice
- Salt and pepper to taste
- Jalapeno finely minced, to taste
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In a small bowl, mash the eggs, then add the avocado and gently mash until both ingredients are thoroughly mixed.
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Add the rest of the ingredients and using a fork, mix gently until combined.
You’ll thank me once lunchtime rolls around!