Why another cooking blog?

I decided to create this blog as a way for family and friends to see what I'm cooking and to share interesting food related tidbits I come across.
I'm frequently asked for recipes so I thought this would be a good place to start collecting the old, new, and funky recipes that I have.

Thursday, May 10, 2012

Avocado Egg Salad

Pinterest strikes again! Avocado egg salad, why didn't I think of that? I'm glad that skinnytaste.com did. I'm not doing weight watchers anymore but this recipe included points for WW which is cool b/c it gives me an idea of how not-bad this is for me :)

I know this will not be kid-approved. Only because it's green. My kid is prejudice against green food, sadly my efforts to change this have not worked. But that won't stop me, I'll keep trying.
Jeff hates hard-boiled eggs, so this is definitely not Jeff-approved I don't even bother to get him to try them anymore. The last time I made egg-salad he tossed it in the trash the next day on 'accident'. Uh huh. Suuuuure.

Avocado Egg Salad
by Skinnytaste.com

Servings: 6 • Size: 1/2 cup • Old Points: 3 pt • Points+: 4 pt (w/ light Flatout 7 pts)
Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 g
Sodium: 132 mg (without salt)

  • 4 large hard-boiled eggs, chopped
  • 4 hard boiled egg whites, chopped (discard the rest)
  • 1 medium hass avocado, cut into 1/2-inch pieces
  • 1 tbsp light mayonnaise
  • 1 tbsp fat free plain yogurt
  • 1/2 tablespoon finely chopped chives
  • 2 teaspoons red wine vinegar
  • 1/2 tsp Kosher salt
  • pinch freshly ground pepper


Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.

My notes:
This was tasty! I added about a tsp of yellow mustard to this, mainly because I like mustard in my egg salad. Also, I had fat free greet yogurt so I used that instead of just the plain yogurt. I think next time I make this I might add some carrot or celery, I like a little crunch to my egg salad. This could be pretty easily converted to a 'guacamole' style egg salad. Throw some cilantro (leave out the chives), tomato, onion, maybe a little jalapeno and voila! I think that's worth exploring.

My lunch