If you love eggs and mayonnaise, then there's a high possibility that you love egg salad, right? This week we've taken the popular egg salad recipe and added avocado for an ultra creamy, nutritious, low carb and Primal friendly recipe.
Now that spring has sprung, we're getting ready for recipes that we're all known to love - including egg salad. Not only is it healthy, but it's light enough to be enjoyed for breakfast, lunch and dinner.
The classic egg salad recipe itself calls for mayonnaise - an ingredient which we wouldn't necessarily class as Primal friendly. Therefore, we've created our own Primal mayonnaise recipe that contains only four natural ingredients! You can find this recipe over on our Facebook and Instagram page. If however, mayonnaise isn't your most favourite ingredient, then swap this for full-fat natural greek yoghurt or sour cream.
When it comes to the added avocado, we decided to switch out most of the mayonnaise (not all of it) with the avocado for extra nutrition and extra creaminess. Avocados are great for healthy fats, fibre and various important nutrients - including potassium and vitamin K.
All in all, if egg salad is a favourite of yours, or you're simply looking for a light and refreshing dish this spring, then you'll love this low carb egg and avocado salad. Give it a go!
Low Carb Egg and Avocado Salad
Prep time: 5 minutes
1 1/2 large organic avocado mashed
3 boiled eggs diced
2 tbsp red onion chopped
1 tbsp Primal homemade mayonnaise
1 tsp dijon mustard
1 tbsp chives chopped
The juice of half a lemon
Salt and pepper to taste
Add all of the ingredients to a bowl (except the eggs) and mix everything together. Once mixed, add the eggs and carefully fold everything together. Season with extra salt and pepper (if needed) and serve.
To keep your egg salad fresh, store in an airtight container in the fridge and consume within 2 days - if the avocado lasts that long!