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. 

Deviled Avocado Eggs

Just in time for the Superbowl, a delicious - and healthy - snack for a crowd.


12 large eggs
2 limes
2 tablespoons sour cream
1/2 shallot (or use red onion), finely minced
1 serrano pepper, deseeded and minced
2 ripe avocados, peeled and pit removed
Salt and pepper
Sweet Spanish smoked paprika

1. Add the eggs to a medium pot and fill with cold water until the eggs are just covered; place over moderately high heat. When the water comes to a boil, turn off the heat, cover the pot with a lid and set a timer for 10 minutes. At the 10 minute mark, transfer the eggs to a bowl with cold water and rinse until room temperature. Peel the eggs and slice them in half.

2. Carefully remove the egg yolks from each halved egg and place in a bowl. Zest one of the limes and add it to the egg yolks. Next, add the juice from the 2 limes and mix in the sour cream. Mash the mixture with a fork, and mix until smooth. Fold in the shallot and serrano pepper. On a cutting board mash the avocados and add them to the bowl. Mix and mash until mixture is completely smooth. Salt and pepper to taste.

3. Spoon the mixture into the egg whites. If you’re including the smoked paprika, tap a few dashes of the stuff on top of each egg and serve.

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.