Avocado-Egg Salad

Serves 4.

10 large eggs
1/2 cup mashed ripe avocado
3 tablespoons of mayonnaise
2 teaspoons fresh lemon juice
1-1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons dry-roasted unsalted sunflower seeds
2 cups of arugula or baby spinach

1.  To hardboil: cover eggs with water in a pot and set over medium heat; once water starts to boil, place lid on pot and turn off heat.  Set timer for 12 minutes.  Remove eggs from water and place in a bowl of ice-filled water to cool completely.

2. Combine avocado, mayo, lemon juice, mustard, salt and pepper.  Stir until smooth.

3.  Peel eggs (find air pocket on large end of egg to crack first) and coarsely chop.  Add eggs and sunflower seeds to avocado mixture.  Serve over greens. 

Curried Egg Salad

For a quick appetizer or healthy snack, spread egg salad onto crackers and top with sliced cucumber.

Ingredients

• 4 hard-boiled eggs, peeled
• 1 teaspoon plain 2-percent-fat Greek yogurt
• 1/4 teaspoon extra virgin olive oil
• 2 teaspoons lemon juice, or to taste
• 1/2 teaspoon finely grated lemon zest
• 1/2 teaspoon sriracha, or to taste
• 1/4 teaspoon sherry vinegar, or to taste
• 1/3 teaspoon curry powder, or to taste
• Kosher salt

Preparation

In a mixing bowl, combine the eggs.

 

Using a fork, chop or lightly mash the eggs. Add the yogurt, olive oil, lemon juice, lemon zest, sriracha, sherry vinegar and curry powder. Season with a pinch of kosher salt.

 

Mix well and adjust seasonings as needed.

 

Makes about 1 cup.                   

CLASSIC EGG SALAD

   MAKES 4 SERVINGS

 

6 HARDBOILED EGGS

¼ CUP MAYONNAISE

2 TSP FRESH LEMON JUICE

1 TBSP MINCED ONION

¼ TSP SALT

¼ TSP PEPPER

½ CUP FINELY SHOPPED CELERY (use organic, please)

CHOP EGGS.  MIX MAYO, LEMON JUICE, ONION, SALT AND PEPPER IN BOWL.  ADD CHOPPED EGGS AND CELERY; MIX WELL.