If you are Mayo-averse, or simply want a healthier alternative for your egg salad sandwich, without missing any of the creaminess and taste, then this sandwich is for you.
This recipe is not about simply combining eggs and avocados – we use two major tricks to make this egg salad extra creamy and extra flavourful.
First, we are drawing the flavours out of celery and onions by the process of osmosis, by simply salting them and letting them sit for a couple of the minutes. All of those flavourful juices will be drawn out of the veggies and flavour your egg salad once you add them.
Second, we are using the trick of whisking egg yolks, avocados and Greek yogurt into creamy sauce. Then adding the egg whites. You will not be missing the creaminess, or the flavour for that matter, of mayo.
By the way, we are only using a tiny amount of lime juice, so your sandwich won’t taste sour. Adding a ton of juice, which is often mistakenly done with avocados, is not necessary.
Hope you guys give this a try. This is one of my favourite meals and the kids love it too!
Place onions and celery in a small bowl. Sprinkle with a pinch of kosher salt and add lime juice. Allow to sit at room temperature for at least 10 minutes, while you prepare the rest.
Not only will this tame the pungency of the onions, it will draw out the aromatic juices from the onions and celery, through the process of osmosis, which will flavour your entire egg salad later on.
Mash the avocado in a bowl with a whisk until smooth. Add Greek yogurt and stir to combine. If you are skipping Greek yogurt, it will work just fine, but maybe add a bit more avocado. Add egg yolks and whisk until avocado, yogurt and egg yolks are combined well and form a "sauce." Add the onions, celery and all of the accumulated juices and whisk well. Season with salt and pepper to taste. Add egg whites and gently break them up with a whisk; ensure some nice chunks of egg whites are still visible. Serve right away on top of toasted bread and enjoy!
Feel free to scale this recipe up as many times as you like to accommodate your guests.
Ingredients
Directions
Place onions and celery in a small bowl. Sprinkle with a pinch of kosher salt and add lime juice. Allow to sit at room temperature for at least 10 minutes, while you prepare the rest.
Not only will this tame the pungency of the onions, it will draw out the aromatic juices from the onions and celery, through the process of osmosis, which will flavour your entire egg salad later on.
Mash the avocado in a bowl with a whisk until smooth. Add Greek yogurt and stir to combine. If you are skipping Greek yogurt, it will work just fine, but maybe add a bit more avocado. Add egg yolks and whisk until avocado, yogurt and egg yolks are combined well and form a "sauce." Add the onions, celery and all of the accumulated juices and whisk well. Season with salt and pepper to taste. Add egg whites and gently break them up with a whisk; ensure some nice chunks of egg whites are still visible. Serve right away on top of toasted bread and enjoy!
Feel free to scale this recipe up as many times as you like to accommodate your guests.
Happens to be Vegetarian.
Make it Gluten-Free: serve on top of Gluten-Free bread, ensure all your ingredients are gluten free.
Make it Low Carb/Keto/Paleo: omit bread. For Paleo version, omit Greek Yogurt.
