This avocado egg salad uses avocado instead of mayo for the dressing! Use it to make lettuce wraps or with crackers and toast. Makes a light and refreshing meal or snack.
As a homeschool, stay-at-home mom, we make a homemade breakfast, lunch, and dinner most days. Although I love food and making meals for my family, I really can’t be in the kitchen all day. Quick meals (that my children are willing to eat) are a must!
We don’t eat a lot of sandwiches, but will on occasion. Whenever we do, my kids’ favorites are pb&j (of course!), banana & mayo, (which sounds gross but is totally legit. Trust me.) and egg salad.
The version of egg salad I grew up eating was taught to me by my southern grandma. She loaded it down with Duke’s brand mayo, the one and only brand she’d use, then she’d add some minced onion, a splash of apple cider vinegar, and a few dashes of salt and pepper. She’d place a big scoop in between two slices of soft, white bread. It was a simple, homely meal, yet so very yummy.
I always looked forward to her food. Everything she made was delicious. It may not have been the healthiest, after all my grandma cooked like Paula Deen with lots of butter and oil, but boy was it tasty!
I miss my grandma. Her cooking, her kindness, and the way I could talk to her about anything. I continue to make the dishes often but have put a healthier twist on many of them.
Instead of using half a jar of mayo, I like to make egg salad with avocado, which makes a creamy and delicious base using this all-natural, healthy fat. I also keep it simple with a little minced onion, lemon juice to brighten the flavor, and a little salt and pepper.
Egg salad makes a wonderful sandwich, but you could also eat it with crackers or make a lettuce wraps. It’s creamy, hearty, full of healthy fat and protein. I think grandma would approve. 😊
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