Want to make your egg salad even creamier? Add an avocado to your egg mixture just before serving it. It’s that simple. And the end result is delicious.
Egg Salad with Avocado
3-4 hard-boiled eggs, chopped or diced (see note)
1/3 cup chopped or diced celery
1 tablespoon diced onion (optional)
2 tablespoons mayonnaise
2 tablespoons sour cream
Salt, to taste
Pepper, to taste
A pinch of dillweed (optional)
1 avocado, peeled, seeded and diced
Note: How much egg you use depends on the size of the egg. I use jumbo, which means 3 is enough for this recipe. Use 4 if you are using smaller eggs. The size of the dice you use is also up to you; if you want a more rustic salad, use larger chops of egg and celery.
In a mixing bowl, add egg, celery and onion, if using. Top with mayonnaise and sour cream. Add salt and pepper to taste. Let set for at least 10 minutes for the flavors to blend. (You can make this ahead and refrigerated until needed.)
Just before serving, gently stir in the diced avocado.
Serve on a sandwich, on a bed of diced lettuce or in a bowl with a spoon.
Makes about 3 cups.
From John Griffin