Avocado egg salad. AKA not yo mama’s egg salad. While I’m a big fan of mayonnaise, it’s not a condiment we typically keep in our house. You might find that strange, or inspiring, or whatever, but there you have it.
If you’re like us and don’t keep mayo in your house but love a good egg salad, this recipe’s for you. Or maybe you’re looking for a slightly-healthier alternative to your favorite deli-inspired dish. I’m not here to judge. This is a judgement-free zone, friends.
I’m just here to give you a tasty recipe that’ll check all those boxes.
So, here’s the scoop… You can make an amazing egg salad without mayo. Yep, you heard me right. Those rich, healthy fats in the all-mighty avocado will give you the perfect amount of creaminess for your egg salad.
Is there anything an avocado can’t do? Seriously.
Maybe jumping jacks. Or slurping spaghetti.
Can we just stop for a second and imagine an avocado that does jumping jacks and slurps noodles? I die.
Okay, back to the topic at hand: avocado egg salad.
The inspiration for this recipe came from my love of egg salad (obvi) but also my frequent cravings for avocado toast. Think of it as the delicious food baby created from mixing the best aspects of the two dishes: it’s got cumin, lots of lime-juice, dijon mustard and flaky sea salt. I really wasn’t kidding when I said this wasn’t yo mama’s egg salad.
A few notes:
- One avocado goes a long way! I used one large avocado with 8 eggs for this recipe and came out with enough egg salad for about 6 hefty sandos. So keep that in mind. This recipe makes a lot. (But you can easily halve it, or double it!)
- Don’t forget the quick-pickled red onions. They add the perfect amount of sweetness and crunch to an otherwise soft sandwich. Plus, they’re so pretty! *heart eyes emoji* And they come together in no time flat with staples you def already have on hand.
- Find a sturdy, flavorful bread and eat open-faced. Now, I’m not about to force you to eat your sandwich a specific way, but I’ll share what I’ve learned. I didn’t just choose pumpernickel because of its beautiful color and excellent crust. It happens to be a great foundation for this sandwich, especially when you eat it open-faced. It’s also got such great flavor: molasses, dark rich crust, slightly salted etc. I really do think there’s a science to sandwich-building. 😉
- *A disclaimer I must add before sending you on your merry way to whip this up: You’ll want to eat this egg salad on the same day you make it. No amount of lemon juice or airtight seal will keep this stuff from turning gray overnight in the fridge. Trust me, I’ve tried. And while there’s absolutely nothing wrong with it the next day, we eat with our eyes. So plan ahead and intend for no leftovers.
I think that’s it. Ready? Set. Brunch!