Avocado Egg Salad

I hate mayonnaise. It smells funny, it has a weird color, and it jiggles. 


Unfortunately, I like a lot of things that have mayonnaise in them, so I started using avocado as a replacement. Here is an egg salad that is equally good made with tofu. Feel free to add or replace ingredients to your taste.




Avocado Egg Salad

4 hard boiled eggs or 1 cup extra firm tofu

1 ripe avocado

1 t lime juice

1 T finely chopped red or mild white onion

finely minced jalapeño (to taste, optional)

finely minced garlic (to taste, optional)

salt

black pepper

chipotle chili powder (to taste, optional)

Put the avocado flesh into a bowl and mash it with a fork until it becomes smooth. Peel and cut the eggs into a few pieces, put them into another bowl, and mash with a fork until you form small chunks. If you are using tofu instead of eggs, wrap it in paper towels and put a heavy plate on top of it for 30 minutes to an hour to squeeze out the excess water before mashing it. 

Fold the egg or tofu into the mashed avocado and add to the mixture the lime juice, onion and jalapeño and garlic if using. Add salt and black pepper to taste. Add in the chipotle chili powder to taste, if using, or sprinkle it on top if serving open faced sandwiches or on crackers, like in the picture at the top. This salad can also be served on lettuce leaves, with pita chips, or you could just eat it with a spoon.

This recipe only takes about 10 minutes to make. Serves 4 and each serving has 156 calories. Avocados have healthy monounsaturated fat and 35% more potassium than bananas. They are also high in B vitamins, vitamin E, vitamin K and fiber so enjoy them!