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CT LIVE!: After-Easter Egg Salad

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    NEWSLETTERS

    CT LIVE!: After-Easter Egg Salad

    Ashley Tresoline from Bella Foodie showed us how to make a mayo-less egg salad. (Published Monday, April 22, 2019)

    LIGHT AVOCADO EGG SALAD

    Ingredients

     

    • 8 The Country Hen eggs
    • 1/2 avocado, peeled and pitted
    • 1/4 cup chopped green onion (optional)
    • 1 teaspoon prepared yellow mustard
    • 1/4 teaspoon paprika
    • salt and ground black pepper to taste

     

    Directions

    1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.

    2. Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

    Footnotes

    A whole small avocado will work too. You can always add red pepper flakes for a kick. This recipe is very versatile!