Egg salad has always been a favorite sandwich filling. Traditional recipes call for mayonnaise and other secret family ingredients that mash with the simple egg, often adding unwanted fats and unnecessary additions. Sometimes the simplest dishes are the hardest to get right, but our health-ified version of this beloved recipe is a new classic! Our re-make of the traditional egg salad substitutes mayo with skyr, which provides a rich, creamy texture and a unique taste. Skyr is less tart than Greek yogurt and more flavorful than other dairy alternatives. And when blended with avocado, the skyr and avocado mixture combines with the egg to make a nutritional powerhouse. Serve this Egg Avocado Salad over a bed of greens or as a sandwich stuffer for a protein-filled, healthy way to enjoy a favorite classic.
Nutrient Booster: Avocados + Skyr
While you may love this amazingly flavorful recipe for its taste, we love it because it is a great nutrient-dense food choice. Did you know that the avocado is virtually the only fruit that contains heart-healthy monounsaturated fats? Not only are they filled with naturally good fats, but avocados are also cholesterol-free, sodium-free and sugar-free. And they are a good source of lutein and zeaxanthin, potassium, iron and fiber! Avocados can also act as a natural nutrient booster by helping to increase absorption of vitamins, such as vitamin A, D, E and K and other fat-soluble nutrients. Don’t just take our word for it, check out the Love One Today website for more nutritional information, facts and recipe inspiration.
Our recipe also uses Icelandic Provisions Skyr in this egg salad instead of mayonnaise, making it even more nutrient-dense. Not only does skyr add a rich and creamy texture to this salad, but it contains more protein and less sugar than many other types of dairy, including Greek yogurt. Skyr, similar to yogurt, has specific cultures that make the taste less tart and tangy — making it perfect for this recipe. Plus, the protein and fiber combination of skyr and avocado will keep your body satiated for hours. Let us bring the Icelandic tradition to you in this delicious Egg Avocado Salad so you can revisit a classic with the benefit of added health.
We love this Egg and Avocado Salad on a bed of fresh greensand sprinkled with your favorite whole grain. But it can be enjoyed in so many different ways. Try it as a sandwich, in a wrap, spread on crackers, or on an English muffin!
Egg and Avocado Salad
- 4 large eggs
- 1 1/2 tsp lemon juice, to taste
- 3 tbsp plain Icelandic Provisions Skyr
- 1 tsp dijon mustard
- 1/2 cup celery (about 2 stalks), diced
- 1/4 cup red onion, diced
- 2 small avocados
Hard Boiled Eggs
Place the eggs in a saucepan, and fill it halfway with room temperature water.
Heat over medium-high heat until the water reaches a rolling boil. Remove the pan from the heat, cover, and let stand for 12 minutes.
Strain the saucepan, place the eggs in a bowl of ice water, and peel. Set aside.
Egg and Avocado Salad
In a medium bowl mash the avocados with the back of a large wooden spoon until almost smooth. Add lemon juice, Icelandic Provisions skyr, Dijon mustard and mix together.
Stir in the celery, red onion, and hard boiled eggs mix until everything is well incorporated.
Serve on whole wheat bread with lettuce and tomatoes, if desired. This can also be served on its own.
Serving size: 3/4 cup Calories: 210 calories, Fat: 16 grams, Saturated fat: 3.5 grams, Carbohydrates: 10 grams, Sugar: 2 grams, Sodium: 160 milligrams, Fiber: 5 grams, Protein: 11 grams, Cholesterol: 185 milligrams
Disclosure: Triad to Wellness is a nutrition communications consultant for Icelandic Provisions. All opinions are our own. We were not compensated for this post.