Easter and the start of spring signify one particular food: hard boiled eggs. If you have children, you probably have a dozen or more in the refrigerator after Easter and you are looking for interesting ways to make a new meal out of them every day.
If you don’t have already boiled eggs, there are many methods out there for creating the best hard boiled eggs. My method is to put the eggs in cold water and cover them completely. Put the water on the heat and as soon as it starts to boil, cover it and turn off the heat, but don’t remove it from the heat source. Leave the pot covered for 10-12 minutes and then cool the eggs with ice water.
Once you have your eggs hard boiled, you need to decide what types of flavors you want in your egg salad. The normal ingredients to give your egg salad some flavor are mustard, celery, and green onions. And although these are great flavors, most egg salad uses mayonnaise which has a very high calorie count, fat content and very distinct flavor.
Now, there are a few substitutes for mayonnaise: hummus, sour cream, olive oil, cottage cheese, etc. . . But the best ones I have come up with that work for egg salad are avocado and plain greek yogurt.
What you need:
3 hard boiled eggs
1 tbsp greek yogurt
1/2 small lime
dash of salt
1/3 cup chick peas
any other toppings (tomatoes, spinach, cheese, etc.)
- Peel, pit, and dice a hass avocado.
- Slice three hard boiled eggs and mix them in with the avocado.
- Add in the juice from one half of a lime and add a dash of salt the to the mixture.
- Here you can add in the chick peas if you want. Chick peas add some different texture to the egg salad and give it some extra protein.
- You can eat the egg salad plain, on lettuce wraps, on rice cakes, or on the traditional toasted bread with any additional sandwich toppings you like.