Egg-amole (Mexican Egg Salad with Avocado and Greek Yogurt)

~ Packed with nutrition, this creamy egg salad is fantastic as a dip, or on a sandwich! You’ll never even miss the mayo! So easy – just 6 simple ingredients! ~

This Recipe Is:     Make Ahead    Vegetarian    Gluten Free (Depending on Your Choice of Bread/Dippers)  

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With Easter just around the corner (and our post on the secrets of perfect hard-cooked eggs having just gone up on Tuesday), Shelley and I really wanted to share an egg salad recipe with you.

When we first started discussing this idea, we knew we had to find a way to reduce (or preferably eliminate!) the mayonnaise. It’s just not the healthiest of ingredients. Sure, it tastes delicious in egg salad, but we knew there had to be a better way … and we had to break up with the mayo. (Sorry mayo, but your time has come and gone.)

So during a brainstorming session (Shelley and I have those often!), I brought up egg salad again, and all of a sudden it came to me.

Avocado.

Mmmmm … so rich and perfectly creamy.

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To make this egg salad, I used an egg slicer. Simply pass the wires through the egg, then rotate the egg and cut again. If large pieces still remain, you can break them up with a fork or knife.

Yes, the beautiful and awesomely healthy avocado would be in my version of egg salad! Avocados are nutrient dense, contain good-for-you fats, and are fabulously delicious.

I crossed my fingers and hoped this would work. It just had to work … (Spoiler alert: It did work!!!)

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Shelley was super stoked about this idea, too, and she excitedly awaited samples.

My husband and I had sandwiches with “Egg-Salad-Made-with-Avocado-and-Greek-Yogurt” Version 1 for dinner (it would need a more fun name, for sure!), and we liked it a lot, but I guess it just wasn’t quite the egg salad I’d expected it to be. Hmmmmm …

I dropped off some samples to Shelley, and told her to try them, cautioning that I just wasn’t sure it was the perfect egg salad yet. I begged her not to judge me.

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(Here’s the thing about Shelley and me. We share all the foods we test for the blog. Everything. Even the fails. And then we laugh and laugh over how funny the terrible meals are, and really celebrate the victories – no matter how small.)

Throughout the evening, Shelley kept texting me about how much she and her husband were loving it. They’d skipped the sandwich idea and were scooping it up on flat pretzels and tortilla chips, and claimed it was totally delicious. They wished I’d brought more.

Hmph. Really???

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It’s important to remove the seeds from the tomato so your egg salad isn’t runny and filled with seeds. (You may notice that this tomato looks kinda small. Well, I did the best I could finding red tomatoes during an April snowstorm in Ohio! I ended up needing two smaller tomatoes to equal 1/2 cup.)

She sends me “OMG. I WANT this recipe. I don’t even care if we post this. I just want to eat THIS!!!!”

Ok then. Must be even better than I thought. So I went back into the kitchen.

Egg Salad Versions 2 – 5 weren’t so yummy (not so egg-cellent!), and 6 – 9 showed some improvement (you know … but still not totally egg-ceptional), and just needed a little bit more of … something. (If you’re keeping track, I’ve used about 748,932 eggs by this point.)

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And all through my different experiments, Shelley kept asking me for that first recipe. Version 1. It just kept coming back to that. We both loved the simplicity of it. The true flavors really did shine. Ok, maybe I needed to go back to the beginning. To Version 1.

So that’s what I did … almost. It’s not quite what it started out to be. No, it’s way better! A couple tiny tweaks, and Version 1 became Version Magical.

And so now, my dear friends, I bring you Egg Salad Version 10. Also known as Version Magical. Also known as Egg-amole. Also known as Mexican Egg Salad.

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‘Cause see, here’s the thing. This is so awesome as a guacamole-like dip, but … then it can pull the old switcheroo and be a fabulously scrumptious egg salad sandwich (just as good as I’d imagined it would be).

And really, you don’t even have to decide! You can make enough for both an appetizer and a yummy sandwich! No problem, since this egg salad is truly a snap to whip up. Simply dice up some perfect hard-cooked eggs, stir in some Greek yogurt and avocado, then chop up a tomato and … voilà.

But you may be saying, “Aw shucks! I’m not sure how to get into an avocado!” Friends, you have to know that Shelley and I would never leave you hangin’. Just check out our How to Pit an Avocado post!

So you decide … is it a dip, or is it a sandwich filling?

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You’ll be totally happy either way! (And now Shelley can make her own, instead of sending me texts asking for more. Problem solved.)

Happy Easter, friends!

THK by Gretchen

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Egg-amole (Mexican Egg Salad with Avocado and Greek Yogurt)

Preparation 10 min. 2017-04-24T00:10:00+00:00 Cook Time 0 min. (assuming you begin with already-cooked eggs) 2017-04-24T00:00:00+00:00
Serves About 2¼ cups     adjust servings

Ingredients

  • 6 hard-cooked eggs, finely chopped (see note)
  • 1 avocado, pitted and mashed
  • 1/3 cup nonfat plain Greek yogurt
  • 1 1/4 teaspoons kosher salt
  • 1/4 teaspoon black pepper
  • 1 medium tomato, seeded and finely chopped (to equal about 1/2 cup)
  • Optional for serving: whole-grain chips or tortillas (for dipping), or whole-wheat bread and toppings such as lettuce and sliced tomatoes (for sandwiches)

Instructions

  1. In a large bowl, gently mix the eggs, avocado, yogurt, salt, and pepper until well combined.
  2. Add the tomato and gently stir again.
  3. Serve as a dip with whole-grain tortilla chips or pretzel crisps, or as a sandwich on toasted whole-wheat bread.

by

Recipe Notes

Eggs: When peeling eggs, make sure to remove all shell. You may wish to rinse the eggs under gently running water to remove small shell fragments.

For this recipe, we recommend using an egg slicer or chopping the egg with a knife, rather than mashing, as slightly larger bits of egg are preferable.

Make-Ahead: This recipe can be made a few hours ahead and refrigerated until serving. However, as with most guacamoles and avocado dishes, the avocado will eventually start to oxidize and turn brown, which isn't very appetizing. To help prevent this, try storing the Egg-amole with plastic wrap pressed directly on the surface so air can't interact with the surface as readily. Regardless, this recipe is better eaten within a day or so after you've made it.

We'd love to see your photos of this recipe! Follow us on Instagram, Facebook, Pinterest and Twitter and tag @TwoHealthyKitchens!

 

Our Egg-amole (Mexican Egg Salad) recipe has been mentioned or featured in:
33 Avocado Recipes That Will Make You LOVE Avocados! at Mom Does Reviews
13 Amazing St. Patrick’s Day Appetizers at Virtually Yours
Homemade Egg Salad with Avocado and Curry at A Million Miles
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Comments

Egg-amole (Mexican Egg Salad with Avocado and Greek Yogurt) — 33 Comments

  1. I have a blog post about Egg-amole, with a bit of a twist, given my secret ingredient. Check it out at
    Cooking the Kitchen, and enjoy.

    When my son was in grade school, the class spent a whole semester on creation stories. I was not familiar with the concept of multiple creation stories, each culture throughout the world, having its own version. The culmination to this study, was to have each child write and illustrate their own creation story. It was fascinating, to both my son, and to me, as I think I learned along with him, as much as he did. This is a creation story of sorts. It is my story of how the Eggamole and Spinach Bruschetta came into being.

  2. This sounds really good! I’m trying to get rid of our dyed Easter eggs. I’m wondering how long this will keep in the fridge afterwards. I was thinking being about making it ahead of time for lunch tomorrow, but I know guacamole doesn’t stay good for too long. Any tips?

    • Hi Jamie! Thanks for reaching out to us with your question! I’m so excited for you to make this – hope you love it as much as we do!!

      You’re right that making it too far ahead can get tricky, because (as you mentioned – with most guacamoles and avocado recipes), the avocado will eventually start to oxidize and turn brown, which isn’t very appetizing. To help prevent that oxidation, you can try storing the Egg-amole with plastic wrap pressed directly on the surface so air can’t interact with the surface as readily. That should help get you through until lunch the next day. But, honestly, this recipe really is better eaten relatively quickly – at most, within a day or so after you’ve made it.

      One other thought is that you could prep MOST of it ahead of time, and just throw it together with the avocado at the last minute. So – chop up the eggs and tomato and refrigerate them overnight, and even mix the yogurt with the salt and pepper and refrigerate that – then all you have left to do is mix it all together with the avocado. Hope this helps!! 😀 ~Shelley

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    • Hi, Dearna! You’re totally right! It really is such a great mix of protein and healthy fats … just add a bit of whole-grain bread or chips, and it’s the perfect keep-you-powered-up meal or snack for a busy day! You’re gonna love it! 😀 ~G&S

    • Yes … that’s what I’m thinking, too! Who needs a sandwich??? This is seriously delish as a dip – and I really didn’t feel guilty at all eating a whole lot of it! 🙂 It’s really high in protein and has some healthy fats – not to mention there’s not a drop of mayo in it! Hope you loved it! ~Gretchen

  7. This is totally brilliant. I love all the flavours so I am sure it would taste brilliant!!
    I made 6 boiled eggs yesterday for everyone’s lunch using your boiled egg procedure. PERFECT!
    Thanks for sharing
    Gourmet Getaways

    • Hi, Mireya! Egg-cellent, for sure! 😀 We’re really excited for you and your son to try this, and so glad to know that it’ll be a slam-dunk hit for you, no doubt! Hope your son loves it as much as we do, too! ~G&S

    • Lol! Ok … not sure! This is one of those times when tenacity totally pays off, though! This egg-amole is one of those recipes that we just know we’re gonna make again and again … because we’re just dying to eat it … and because it’s such a total snap to throw together! So excited for you to try it, too! 😀 ~G&S

  8. I love guacamole and now that, thanks to THK, I will be able to successfully boil eggs, the Easter Bunny can bring on the those beautifully colored gems. I am ready!

  9. I actually love the name egg-amole it’s making me laugh so much, you know when something just strikes you as so funny and you cant explain why? I was just about to go to the shops and get something for lunch when i came across this- definitely going to pick up an avocado and make this . I’m thinking i’ll have it in some wholemeal pitta bread .Yum.

    • Totally know what it’s like when something is just that funny – happens to us all the time!! Hope it was so good that you stopped laughing for a minute while you happily munched away! So glad we could give you both a chuckle and a yummy recipe all at the same time! That’s a win in our book!!!! 😀 ~G&S

    • Thank you, Chris! It started out to be an egg salad, but sort of turned into egg-amole! 🙂 This was most definitely a fabulous discovery! Best part, we don’t feel guilty when we snack on this … it full of protein and healthy fats! ~G&S

  10. This is such a fun post, Gretchen! And this egg-a-mole sure is egg-cellent! Great idea to use yoghurt instead of mayonnaise. I use yoghurt as a mayo sub fairly often, too.
    P.S. It sounds like you girls have so much fun running the blog together!
    Oh, and Happy Easter of course! 🙂

    • Lol! Yes, Helen, it really is egg-cellent! 😀

      We love using Greek yogurt where ever we can! It totally makes this dish extra creamy, but without being tart. The avocado is a stronger flavor, so the Greek yogurt is really mellow in the background. Yay for bonus protein!

      Shelley and I have a blast working together – it’s a super fun adventure! She’s the best! 🙂

      Have a wonderful weekend, Helen … and a very Happy Easter to you! ~Gretchen

  11. Hmmm, I don’t know what’s for lunch yet today. But, I do have all the ingredients for this except the yogurt. I have sour cream though. Maybe I’ll try this today! Thanks for the inspiration. I’ll let you know how it goes.

    • Hi Debi! Soooo … what did you think?? Hope it turned out for you! We haven’t tried subbing in sour cream, but as with many other recipes, it would likely work. Greek yogurt and sour cream are often interchangeable! Have a great day! ~G&S

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