Monday, January 16, 2012

Avocado Spinach Egg Salad

From We Are Not Martha.

We know my love of shoving veggies in stuff to make myself feel slightly less guilty about eating my weight in it.

This egg salad?

GUILT FREE. Completely. Also completely great tasting.

  • 7 eggs, hardboiled
  • 4 oz. plain greek yogurt
  • 2 avocados
  • 1 stalk celery, chopped
  • 1 C baby spinach (I chopped mine just a bit)
  • Hot pepper flakes to taste
  • Good bread, toasted if you want

1) Once your eggs are cooled, peel them and mash them up with the Greek yogurt. Sprinkle some salt and pepper on top, too. 
2) Peel and pit your avocados and mash those up, too. Add a little salt and pepper to this, too, if you'd like.
3) Combine the egg with the avocado. 
4) Mix in the cup of spinach and the celery.
5) Add hot pepper flakes for an extra punch.
6) Serve on good, crusty bread. 

(Makes 5-6 sandwiches)

How I cook my eggs: place the eggs in the pan, then put your cool water in, covering the eggs with it. By putting the eggs in first, you're less likely to crack one than if you drop it into the water. Also, heating the eggs up with the water will usually prevent them busting open from heating up too fast. When they're done cooking, toss them in some ice water to cool. The quick cool will make the egg pull away from the shell a bit and make it way easier to peel.

I opted to make this as more of a dip than a sandwich and served with wheat crackers instead of on bread. Both the boy and I wolfed it down! It's really filling and doesn't even have mayo in it! The avo made it plenty creamy. Make sure it's properly seasoned, though. Mine needed just a touch more S&P, and it made all the difference. 

This recipe is an absolute keeper! I'll for sure be making it again. And again....and again....

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