Egg and Veggie Salad 3

When I was little, we used to dye Easter eggs as a fun craft a few days before Easter.  Then my Mom would hide them around in our downstairs before we woke up on Easter morning.

One year she hid the eggs (real eggs), before my sister and I woke up, we got up and had a lovely breakfast, and went downstairs to start our hunt.

We had a dog. (She was amazing, a rescue and her name was Cleo)

So when we got downstairs, there was egg shrapnel everywhere, but very few eggs yet undiscovered.  Cleo was full and happy!

Oh childhood memories, this one makes me giggle!!

Egg and Veggie Salad

We don’t eat hard boiled eggs very often at our house.  But Easter was a fun excuse to make an egg salad.  Though egg salad isn’t always glamorous, this twist is mayo free and has the fun addition of crunchy veggies so the texture isn’t all squish.

Hubby and I were both surprised by how much we loved this salad.  A lot of people don’t jump up and down when they think of eating egg salad (it’s not Chocolate Macaroons after all!!).  This was a different story, I think I would jump around for this one!! It is a wonderful balance of flavors and textures.  I also like how it would work for any time of the day.

Health highlight of avocado:  though avocados are higher in fat (which scares some people), the fat is monounsaturated (healthy!), and people who have higher consumption of these kinds of fats tend to have a lower risk for heart disease and also tend to be slimmer!  Avocados are anti-inflammatory and contain lots of healthy antioxidants.  They are a good source of carotenoids, and because of the fat content, these nutrients are optimized for absorption!!

Egg and Veggie Salad 2

Egg Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 6 Eggs (I encourage you to choose organic, local if possible)
  • 1 Cucumber (diced)
  • 1 Bell Pepper (diced)
  • ½ cup Carrots (chopped then measured)
  • 1 Avocado (chopped)
  • Salt and Pepper (to taste)
  • 1 tablespoon Mustard (I like spicy brown)
  • 3 tablespoons Rice Vinegar (see note)
  • 1 tablespoon EV Olive Oil
To Hard Boil The Eggs:
  1. Add the eggs to a pot and fill with cold water until it is about an inch above them
  2. Add a generous pinch of salt (this helps the shell come off more easily)
  3. Bring to a boil over medium-high heat
  4. Once it starts boiling let boil for 1 minute
  5. Remove from the heat and put a lid on them for 10 minutes
  6. Remove the eggs and place in cold water
To assemble the salad
  1. In the bottom of a medium bowl add the dressing ingredients
  2. Whisk well to combine
  3. Chop the eggs
  4. Add the eggs, cucumber, pepper, carrots, and avocado to the bowl
  5. Toss
Make sure your rice vinegar does not have added sugar I Imagine this would be great with a red wine vinegar instead of the rice vinegar, but I was out when I made this. If you try it with red wine let me know! :)


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