Egg salad, elevated with avocados

When I attend the Food and Nutrition Conference and Expo (FNCE) each year, I enjoy visiting the expo floor…but only long enough to visit the specific companies or products that interest me. I’m not a big fan of crowds, and I would rather take time to get a proper lunch than survive on food product samples.
When I attended FNCE 2014 in Atlanta last month, I was very strategic. I had a map of the expo floor marked up with the booths I wanted to be sure not to miss. Generally, I visit booths offering useful information (like AICR, the Gluten Intolerance Group and Oldways) and those representing whole foods, like walnuts, grapes (which yielded this unexpected benefit), pears, almonds and avocados.
I love avocados for both culinary and health reasons. They are full of healthy fats, and few things delight me more than avocado smashed on whole grain bread. (It really is the simple pleasures in life that float my boat.) I also love to make egg salad, so when I saw that the Hass Avocado Board booth was handing out samples of Avocado Egg Salad, along with recipe cards, I was all over that.
The original recipe is below, but I modified mine a bit. I halved the recipe to serve two, and didn’t toss out any yolks. I also skipped the onion (I’m careful of raw onion and garlic on days I have patients!) and added a tablespoon of capers with a bit of juice instead of the white vinegar (I almost always add capers to my egg salad). I also mashed everything together with a fork (before adding the capers), instead of mashing some and dicing the rest. It was yummy, but so was the “authentic” recipe sample I tried at the expo, as represented here:

Avocado Egg Salad

Serves 4

Ingredients

  • 1 ripe fresh avocado, peeled, pitted and halved
  • 6 hardboiled eggs, peeled and halved
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 cup minced onion
  • 2 tablespoons chopped chives (optional)

Method

  1. Remove and discard yolks of two of the eggs; chop remaining whites and eggs; set aside.
  2. In a bowl, combine half of the avocado with the vinegar, mustard and salt; mash until smooth.
  3. Dice remaining avocado and add to mixture along with eggs and onion; mix gently. 
  4. Serve on toast or crackers. Garnish with chives, if desired.

You can find a lot more avocado recipes, along with tips for buying and storing avocados, on the Love One Today recipe page.