I made you a creamy, dreamy, greeny little something something.
'Cuz it's almost St. Patty's day, ya know?
Avocado is such a dream food. Use it in my avocado egg salad (no mayo!). Spread it on toast instead of butter. Use it in frosting, pie, cake, pesto, tacos, burgers, ANYTHING. Grill it. Bake it. Fry it. Eat it. Drink it.
If none of that works out for ya, I guess you're stuck with good ol' egg salad.
With cute little chickpeas.
I've been making Skinny Taste's avocado egg salad for ages. It's timeless. I mean let's be real here... who wants to sabotage their diet with mayonnaise-laden egg salad when you can sabotage your diet with Oreo-stuffed chocolate chip cookies?
Let's agree to agree. Mayo is overrated.
I'm head over heels in love with Skinny Taste's recipe, but I wanted something with a bit more oomph to hold me over since I always want to eat the whole bowl in like two sittings. The only dreadful part of this recipe is the laborious task of peeling eggs. Do yourself a favor and DO NOT, under any circumstances, use fresh eggs. Use the sketchy ones in your fridge from weeks ago. I'm not advocating food-borne illness here but trust me, there's nothing harder to peel than a fresh hard boiled egg.
Oreos > mayonnaise.
This will store well in a sealed container in the fridge for a couple days. The acidity in the red wine vinegar will keep in from turning brown. If it does happen to go brown on you, just scrape off the top layer. It'll taste delicious anyways. Enjoy it on toasted bread, a bed of lettuce, or my personal favorite vehicle of choice-- a big fat spoon.
Avocado Chickpea Egg Salad Recipe
- Prep Time: 10 mins
- Cook Time: 0 min
- Total Time: 10 mins
- Yield: 4 1x
- Category: Main Meals
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 hard boiled eggs, chopped
- 1 15 oz can chickpeas
- 1 large avocado, diced
- ¼ cup chopped green onion
- 2 tbsp plain Greek yogurt
- 1 tbsp red wine vinegar
- ½-¾ tsp salt
- pepper to taste
Instructions
- In a large bowl, mash together chickpeas, avocado and hard boiled eggs with a fork or potato masher.
- Add the rest of the ingredients and stir to combine. (I used two hard boiled egg whites and two whole hard boiled eggs. The ratio is up to you!)
- Season with salt and pepper to taste.
marcy youker says
saw your recipe this AM, sounded good I had all the ingredients, so I made it, its great ,very tasty and easy to make, I didn't have green onions so I use shallots, love it love it, Thank you!
Alexis Joseph says
Amazing, so glad you loved it!!
rachelle chiarappa says
This is lovely!! Loved it!
Alexis Joseph says
OMG throwback to the 2013 recipe HAHA!
John says
This was fantastic!
I substituted red onion instead of green and also added a diced tomato and a little Frank's Red Hot for a little extra zip. Yuummmmmm!
Sara says
Do you have nutritional info available for this recipe?
Jill says
I always worry I'm overdoing fat and making meals too complicated (my digestion is wonky). For example, my salad at lunch today included: veggie salad + 1/4 avocado + 2 WHOLE eggs + 3 TBSP hummmus
too much fat and complication? I'm confused 🙂
Alexis says
Hey, Jill! I think we are all different in the ways we handle fat. Personally, I eat avocado, almond butter and hummus ALL the time. I eat eggs a lot too, and I believe eating them whole is just fine. You're eating mostly heart-healthy plant based fats, which is awesome. If you were eating a bunch of fatty meat and butter and cheese, that would be a different story 😉
Nikki Ro says
I already sneaked myself a little sample bite and let me tell you, it is DREEEEAMY, CREAMY, and greeny, of course.
Alexis says
Bahhhh yippeeeee! Super greeny.