I made you a creamy, dreamy, greeny little something something.
‘Cuz it’s almost St. Patty’s day, ya know?
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 TastePrint
- 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
- 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.