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. 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.
Avocado Chickpea Egg Salad
-inspired by Skinny Taste
Prep Time:
Yield:
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PinIngredients
- 4 hard boiled eggs, chopped
- 1 15 oz can chickpeas
- 1 large avocado, diced
- 1/4 cup chopped green onion
- 2 tbsp plain Greek yogurt
- 1 tbsp red wine vinegar
- 1/2–3/4 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.
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.
Yo. Gimme that bite.
Do you have nutritional info available for this recipe?
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Ooh this looks delicious! I made a chickpea/ avocado mixture before which was delicious, but I definitely love the addition of eggs here. I hate mayo, so this would be such a good lunch alternative to typical egg salads. I’ll have to make this to pack for some school lunches – I can always use something new and interesting to take with me.
I liked the addition of eggs so I could call it egg salad–ha! Nice protein punch too 🙂
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 🙂
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 😉
Looks delicious!
looks great!!! ps…happy RD day 🙂 just wanted you to know you’re going to make a fabulous RD soon!
Thanks so much, Lindsay! You’re going to make a fabulous RD as well 🙂
Hello, how’s it going? Just shared this post with a colleague, we had a good laugh.
Mayo is so overrated- ick…definitely a waste of calories! Avocado egg salads, on the other hand, are where it’s at…and great call on adding in chickpeas! I’ve been making something similar lately but with rotisserie chicken instead and it’s YUM! Next time try adding in basil instead of green onions- you won’t be sorry :)!
Haha TOTES a waste of calories. Basil sounds like a fab idea…totally adding that next time!
I already sneaked myself a little sample bite and let me tell you, it is DREEEEAMY, CREAMY, and greeny, of course.
★★★★★
Bahhhh yippeeeee! Super greeny.