Avocado Egg Salad Recipe, with NO Extra Fat!

I confessed in my previous post that I was limiting my provisions on this trip to Little House in the Rockies and challenging myself to make wonderful meals without many ingredients.

Limited Provisions at Little House in the Rockies Spells New Recipes

Wanting a simple and quick lunch and checking out what was on hand, I decided to make egg salad, and specifically, to create a Glover Gardens version of Avocado Egg Salad. This version doesn’t have mayonnaise, for 3 reasons:

1. Store-bought mayo is not my fave (all that white gloppiness),
2. It brings TONS of unwelcome calories wherever it goes, and
3. There wasn’t any in the fridge here!

I knew that the avocado could take the part of the mayo in providing a glorious, creamy mouth feel, and that I’d never miss the white gloppy stuff. I also knew that I was doing something a bit different, because almost all of the other avocado egg salad recipes out there slip some mayo into their dish, increasing the calories by 50% in some cases.

I tried it, and it worked. Not just worked—it was delicious and is going into my regular rotation once I get back home to Glover Gardens. And my friends, there are only about 135 calories per serving in this Avocado Egg Salad! This is a protein-packed lunch or snack that doesn’t feel like a compromise, and that’s a promise.

Here’s how you can make it – and you won’t miss the mayo!

Recipe: Avocado Egg Salad

Cooking Time, >20 minutes

Makes 2 servings

Ingredients

• 2 eggs, boiled for 12 minutes, and diced (see this method for perfect boiling)
• ½ medium ripe avocado, chopped (see this method for easily chopping avocado)
• 2 cornichons, minced, about 2 tsp., or 2 tsp. of dill pickle relish
• 1 tbsp. minced red onion
• ⅛ tsp white pepper
• ⅛ tsp. celery salt
• ¼ tsp. dried tarragon, plus more to sprinkle on top, if desired
• 1 tsp. Dijon mustard

Cooking Instructions

Put all ingredients in a small bowl and stir to combine. Serve immediately, or cover and refrigerate. It will keep for 2 days, especially if you press plastic wrap directly onto the surface of the egg salad to prevent the avocado from turning brown via oxidation.

Serving Suggestions

For lunch, you can put a scoop of this egg salad on a bed of lightly dressed arugula and eat it as a salad, or do the traditional egg salad sandwich. It’s also nice with crackers. And here are some other ideas:

• Stuff it into mini bell peppers for a quick appetizer
• Serve it in lettuce cups
• Spread it on toast for a different kind of avocado toast, and top with other yummy things, like bacon, diced ham, smoked salmon or shrimp
• Spoon it into halved avocados to double down on that luxurious mouth feel
• Put it in a spinach wrap with veggies like cucumber and tomatoes
• Serve it as a canapé on cucumber or carrot rounds, or Belgian endive

Join Me in the Little House in the Rockies Kitchen

Dining Al Fresco, This was the Perfect Mountain Lunch

I feasted on this egg salad al fresco, on the front deck at Little House in the Rockies near the top of Indian Mountain. It was an overcast day but I was all sunniness because this meal was delicious. I didn’t realize the lighting wasn’t right for the photo until later, but I think you will still get the picture about how easy and how good this was. The Avocado Egg Salad is creamy and satisfying, with a tangy kick from the Dijon and a fresh, grassy and slightly classy note from the tarragon. The mustard and cornichons brighten it up, giving it a clean, fresh flavor without the heaviness of mayo. In other words, it’s a winner!

Stay Tuned

For the record, I’m not a mayo-hater, I just don’t feel that it needs to be thrown in every time there’s a need to make something creamy or to bind other ingredients. There’s a whole world of options out there!

There will be more recipes from my ‘limit the provisions’ trip, and in the meantime, let me know if you have a favorite no-mayo twist on a classic dish!

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