Now that the Easter Bunny has come and gone ... what do you do with all of the brightly colored eggs that your kids want nothing to do with? Egg salad is the probably your first go-to leftover Easter egg recipe, but I’m going to share an uber easy, delicious and healthy upgrade. It will have you looking at egg salad in a whole new light. To demonstrate the simplicity of this recipe I have “hired”(AKA paid him in mini marshmallows) my esteemed sous chef, Brooks Stuber, to handle the job. What is the magnificent trick I’m touting?!? It’s SO simple… substitute a ripe avocado instead of the mayo.
Avo Egg Salad
- 3 hardboiled eggs
- 1 ripe avocado
- Salt and Pepper to taste
Step 1: Remove skin and seed of avocado and place in medium sized bowl. Mash avocado thoroughly. (My sous chef was very intent on his work)
Step 2: Peel and dice hardboiled eggs and add them to the avocado. Mix thoroughly until completely incorporated. Salt and pepper to taste. It’s that EASY!!
A new favorite find of mine are these Thin Stackers by Lundberg. Think rice cakes that has been ran over by a car 100 times. Perfect for snacking and lunches. They are organic, GMO and Gluten-Free. I found them at the Natural Products Expo that I’m going to tell you all about next week.
What is your favorite way to remix the Easter egg leftovers?!? Tell me EVERYTHING!!!
Actress, model, active humanitarian, & Mom! Author of 'Everyday Chic'.