Oh boy. I am super excited to share this recipe with you guys! I should probably change the name of my blog to “Eggs and Sweets” because of the high percentage of egg recipes on here. But I promise you, if you like egg salad and guacamole, this will be the best egg salad you ever had.
The inspiration for this recipe came from the way I make guacamole- I always make mine with pickled jalapeños! One day, I didn’t have fresh jalapeños or lime juice in the house, and I had a hankering for guac. Well, all I had was pickled jalapeños in the fridge, so I added some chopped pickled jalapeños + some of the juice and BAM. it was delicious! The juice that the jalapeños are packed in adds some acidity to the mix so it’s a semi-substitute for the lime juice.
- pickled jalapenos
- red bell pepper
- hard boiled eggs
- plain Greek yogurt
What is this versatility I speak of? You can switch out the red bell pepper for your veggie of choice: cucumbers, tomatoes, celery – or any raw veggie you like that will add crunch.
Another great thing about this egg salad is it has NO MAYO! I know there are some MAYO haters out there, so THIS IS YOUR SALAD!
You can easily make this salad before going to work and even dress it up for a semi-fancy brunch by serving it in a bell pepper half (Oh so fancy!)
How do you make this spicy avocado, pepper and egg salad in a DASH?
The first thing I like to do is to make the avocado “dressing”. In a medium sized bowl, I smash the flesh of the avocado with a fork. I don’t really make it too smooth, I like mine a little chunky. **Do you need to know how to pit and peel an avocado? Check out the simple step by step process at Simply Recipes
Next I add a little Greek yogurt and the pickled jalapeños and juice and stir that in. Then stir in the onion and red bell pepper. Then I smash up the hard boiled eggs in the center of the bowl and then smash it all together.
Your delicious breakfast, brunch, lunch or anytime salad is done!
Recipe: Spicy Avocado,Pepper and Egg Salad
- 1 large avocado, pitted and peeled
- 1/4 cup of pickled jalapeno, chopped + 1 tsp of the pickled juice
- 1/2 of a red bell pepper, chopped small (about 1/3-1/4 cup)
- 1/2 tablespoon of onion, diced (I used yellow, but you can use red or omit if you don’t like raw onions)
- 1/2 tablespoon of plain Greek yogurt – any % fat (optional – adds creaminess)*
- 4 hard boiled eggs
- Salt and pepper to taste
*If your avocados are not at the optimal creamy state, you may want to add a little plain Greek yogurt. If your avocados are nice and creamy and ripe, you could probably leave this out.
- In a medium sized bowl, combine all ingredients and smash with a fork. Add salt and pepper to taste.
- Serve and enjoy immediately with crackers, between two slices of bread, on a salad, or use the bell pepper as a delicious vegetable bowl (oh so fancy!)
This egg salad is best eaten the day it is made. After being stored, the salad will look a little less pretty because the avocado will brown from being exposed to air. Despite it’s color change, it will still taste good after being stored in a sealed container in the fridge for 2-3 days. (but I would only serve this salad to others the day it is made)
Recipe source: deliciousinadash.wordpress.com