This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"I suppose there are people who can pass up free guacamole, but they're either allergic to avocado or too joyless to live."
-Frank Bruni, Journalist
Yes, you can eat egg salad. The variations I will leave up to you. My brother loves Heinz India Relish and I like capers.
I have made this recipe with reduced-fat mayonnaise, and it is a little more traditional, but the avocado is rich, creamy and full of great monounsaturated fats.
Size does matter. For the most part the eggs that you buy in the store come in 3 different sizes – medium, large and extra-large. Most recipes, including the ones on this site, are written using large eggs. Just as important, the nutrition information is based on large eggs and using an extra large egg has about 20% more nutrients (including calories, fat and cholesterol).
With baking or making desserts this is key because these recipes are basically chemistry and success depends on exact amounts of ingredients. If you are out of large eggs and need to use another size, here's a rule of thumb for substitution: 5 large eggs = 4 extra-large eggs = 6 medium eggs.
1 large egg = 75 calories, 5g fat, 1.5g sat fat, 2g mono fat, 6g protein, 0g carbohydrates, 63mg sodium, 212mg cholesterol
Servings = 6 | Serving size =about 1/2 cup
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4.
Egg salad will keep well for 48 hours if kept refrigerated.
|2||ribs celery (diced)|
|1 small||shallot (minced)|
|1/8 tsp||dried tarragon|
|2 Tbsp||sweet pickle relish|
|fresh ground black pepper (to taste)|
|1 small||avocado (diced)|
Place 3 quarts water in a medium sized pot over high heat.
When the water is at a full boil, place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let the eggs stand in the hot water for 12 minutes. Remove the eggs from the water and immediately place in ice water. After a minimum of 2 minutes in the ice water, the eggs will be easy to peel.
Coarsely chop the cooked eggs.
Add them to a mixing bowl with diced celery, shallot, salt, tarragon, pickle relish, pepper and avocado.
Fold together gently and chill at least one hour before serving.
Serving size = about 1/2 cup
Servings = 6
Amount Per Serving
|Calories 122||Calories from Fat 82|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 3g||8%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 1g||1%|
|Dietary Fiber 2g||7%|
|Vitamin A 8%||Vitamin C 7%|
|Calcium 4%||Iron 6%|
|Vitamin K 10 mcg||Potassium 256 mg|
|Magnesium 16 mg|