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Monday, April 9, 2012

Meatless Monday: Green Eggs Sans Ham

If you are like me you probably got a bit carried a way with dying eggs for Easter with little regard to what you would do with said eggs after the holiday was over. This happens to me every year! And every year people recommend the same old deviled egg or egg salad recipes. If you follow this blog you know about my intense aversion to Mayo. So you can imagine my delight what I stumbled upon We Are Not Martha's Avocado Spinach Egg Salad recipe. It was truly serendipitous! I loved the idea of substituting Avocado and Greek yogurt (both things I love) for Mayo in a revamped version of egg salad. Inspired by Sues's version I used the same basic ingredients in my version with a couple new spices to amp up the flavor profile. It turned out delicious (and I  normally dislike egg salad) plus its healthy!

This egg salad tastes even better than it looks! The avocado/Greek yogurt mix creates a nice creamy texture and the celery gives the perfect amount of crunch. The cayenne and hot pepper flakes just send it over the top!
Ingredients:
  • 8 hard boiled eggs, peeled 
  • salt and pepper
  • 1 7oz plain Greek yogurt (I used Fage, of course!)
  • 2 avocados, pitted and fork mashed
  • 1 cup baby spinach, coarsely chopped
  • 2 stalks celery, diced into 1/4 inch cubes
  • 1 lime, zest and juice
  • 1T freshly chopped chives
  • 1/8t cayenne pepper
  • 1/2t red pepper flakes
  • 1 clove minced garlic

Dying eggs is one of my favorite Easter traditions! These were so fun to make and turned out gorgeous. 
All that remains of my masterpiece. Turns out peeling hard boiled eggs is harder than it looks! I finally figured out that running cool water over the eggs helps.
I've been spending a tone of time in the garden lately. My herbs are thriving and I love getting to incorporate them into my recipes! Hence the chives in this egg salad. 

Directions: 
  1. In a medium sized bowl fork mash the hard boiled eggs until no large chunks visible then season eggs with salt and pepper to taste.
  2. Mix yogurt and avocado into your eggs until fully incorporated.
  3. Mix in chopped spinach, celery and lime until evenly distributed. 
  4. Finally stir in the chives, cayenne pepper, red pepper flakes and garlic. Transfer finished egg salad to an air tight container and store in refrigerator (the lime juice will keep your avocado fresh for up to three days). Serve on a bed of lettuce or as a sandwich on your bread of choice (I went with pumpernickel-rye swirl bread,YUM!). Enjoy!
Fork mashed Easter eggs from step 1. You can still see some spots of blue where the dye soaked into the egg!
The best part of this recipe is how quickly you can whip it together. Mix all the ingredients together and  
voilĂ  its ready to serve! 
I got these picnic plates form Pier1! Aren't they just the cutest?

2 comments:

  1. Yay! I think this is one of my all-time favorite salads/sandwiches. So easy and so delicious... I'm pretty sure I could eat it every day and never get sick of it :)

    P.S. Those plates are awesome!

    Sues

    ReplyDelete
    Replies
    1. Thanks Sues! It was such a great recipe. I know what you mean... literally ate this salad for lunch three days in a row and I loved it:)

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