I made these healthy dairy-free avocado cups filled with egg salad this weekend for breakfast, and they were such a hit. If you're a fan of egg salad, then you must try these! They are a perfect addition to any brunch menu as well.
Ingredients
Recipe makes 4 halves
2 ripe avocados, washed, halved (gently scooping as much avocado flesh as possible without breaking the skin. Set avocado skins aside)
4 hard boiled eggs
2 scallions, thinly sliced
1/2 lemon, juiced
1/4 cup vegenaise (vegan mayonnaise)
2 mini dill pickles, finely chopped
1 1/2 tsp yellow mustard
1/2 tsp apple cider vinegar
1/4 tsp each salt, black pepper, paprika
cayenne (optional) and chives for garnish
Preparation
In a small pot, add water and bring it to a boil. Place the eggs in the boiling water and allow to cook for 8-10 minutes. Remove from heat and let cold water run over the eggs for easy peeling. Peel the eggs and place them in a small bowl, and mash with a hand masher.
To the bowl, add scallions, lemon juice, vegenaise, pickles, mustard, apple cider vinegar, salt, pepper, and paprika.
Stir all ingredients until creamy and fully combined. Roughly chop the avocado and fold it into the egg mixture.
Taste and adjust salt if needed.
Spoon the avocado egg salad into each avocado cup and garnish with chives and a sprinkle of cayenne for heat.
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