I’m a huge huge huge sucker for potato egg salads with LOTS of mayo! My mom has been making it in huge portions for us since we were little so naturally, I’m obsessed with it even as a grown adult! I took the recipe from her in college and realized how much mayo was in each batch! Somewhere along the way, I grew up and my stomach did too and couldn’t handle so much mayo at once especially mixed with eggs and potatoes because I BLOAT MCGLOATS! Like a balloon. But really. I’ve been craving Mama Yen’s potato egg salad lately and figured I would give it a try to make my own healthier recipe and I was happy with the results! Very very simple recipe including 3 major things- 1. Avocado 2. Eggs 3. Lemon/lime! Voila! You’ve got yourself a mayo free egg salad! This can easily be turned into a sandwich or dip too! Be creative with it, have fun, and let me know how you like it!
***WE JUST PUT EVERYTHING BUT THE BAGEL SEASONING ON IT AND IT’S AAAAMAZINGGGG! If you don’t have it, please go get one from your local TJ’s. It’s literally life changing.
7 eggs hard boiled
2 ripe avocados peeled and mashed
1 tablespoon fresh lemon or lime juice
salt & pepper to taste
Put eggs in a small pot submerged in water.
Cover and place on high heat.
Bring water to a boil and cook for 10 minutes.
Drain water and immediately run cold water over the eggs.
Peel and chop the hard boiled eggs.
Mash the avocado and add lemon juice.
Add the chopped hard boiled eggs and stir to combine.
Sprinkle with salt, pepper, and paprika.