Recipe a Day for May: Avocado and Egg Salad
|May 10, 2012||Posted by Sarah under Cooking, Produce, Recipes|
Have you ever found yourself in an egg oversupply? Or am I the only one who has had that problem before? You know, the expiration date on the carton is quickly approaching and it’s only half empty – gotta find something to do with those eggs! The recipe for today will definitely satisfy that problem.
Yield 4 to 6 Servings
- 2 Florida avocados, peeled, pitted and cubed
- 1 lemon, juiced
- 10 hard-cooked Florida eggs, peeled
- 1/2 red onion, minced
- 1/2 cup low-fat mayonnaise
- 1/2 teaspoon paprika
- Kosher salt and fresh ground pepper to taste
Lightly toss avocado cubes with lemon juice in a serving bowl. Chop 6 of the hard boiled eggs and add to avocado with onion. Add mayonnaise to avocado mixture and gently mix. Season to taste with salt and pepper. Slice the remaining eggs and use as garnish atop the salad. Sprinkle salad with paprika. Serve chilled with salad greens or as a sandwich filling.