I first shared this recipe back in 2012 (which…. whoa, this blog has been around for a while!) and true to my original prediction, it is a recipe that I go back to again and again. I’ve made a few tweaks and adjustments to the recipe over the years so I thought this deserved an and a new photo.
I love egg salad but always cringe when I think about all of the mayo that is used to give it a creamy texture. Instead of mayo this recipe uses plain Greek yogurt and avocado so it’s still creamy but also much healthier. I love the bit of crunch from the celery and a little Dijon mustard rounds out the flavor.
I usually eat this in a sandwich with some spinach and cheese, but it’s also delicious in a wrap or with pita chips.
- 2 avocados, peeled and pitted
- ½ cup plain Greek yogurt
- 1 tsp. Dijon mustard
- 1 stalk celery, chopped
- 8 eggs, hardboiled, cooled, peeled, and coarsely chopped
- Salt & pepper to taste
- Use a fork to lightly mash the avocados in a medium-sized bowl. Stir in the Greek yogurt and mustard. Add the celery and eggs and stir to combine. Salt and pepper to taste.
- Store leftovers in the fridge with a piece of plastic wrapped pressed against the surface to minimize browning of the avocado.
Adapted from We Are Not Martha