A friend of mine posted the original recipe for avocado egg salad on her Facebook wall and I was immediately intrigued. Way too many leftover hardboiled eggs and a love for avocados prompted me to modify the recipe to meet our needs. Within ten minutes or so we were enjoying my rendition of it!
This recipe is quick and easy, but in the end fabulous. The egg and avocado combine to creaete such a smooth texture. Into a mixing bowl go four large hardboiled eggs, peeled and chopped. Add into the bowl: one large avocado chopped, two tablespoons vegenaise (in place of mayonnaise), one tablespoon of red wine vinegar (recipe called for two teaspoons but I love vinegar!), fresh chopped cilantro (maybe two tablespoons), two green onions chopped, salt and pepper to taste. Mix together and mash with a fork until all the ingredients are well combined.
Add in just the whites of four additional hardboiled eggs, chopped. Mix gently to combine. Adjust seasoning to taste. We enjoyed on sandwiches with some popcorn chips on the side.