Tuesday, May 15, 2012
Low Fat Spicy Avocado Egg Salad - no mayo, no yoke
1/2 small Avocado, diced (Here is a tip for the other 1/2)
1 tsp Ranch salad dressing powder
1/4 of a Lemon
2 hard boiled Eggs* (my method is below)
1 Green Onion, sliced
4-8 very thin slices of Jalapeno (optional)
pepper, to taste
In a bowl, mash half of the diced avocado with the ranch dressing powder and the juice of 1/4th of a lemon and set aside.
Peel the hard boiled eggs, discard the yokes and dice up the whites. Chop the green onion and cilantro. Thinly slice the onions.
Add the eggs, remaining avocado, green onion, jalapeno, cilantro and pepper to the mashed avocado. Stir.
Try this salad between bread, a tortilla, or lettuce cups!
*Hard Boiled Eggs: I know there are many ways of making hard boiled eggs, but this is my method. I place the eggs in a pot. Fill it with water just to cover the top of the eggs. Place the pot on a burner set to high and pay close attention. As soon as the water comes to a boil I turn it to medium - medium high, just to maintain a boil, and cook them for 8 minutes. When my timer goes off, I transfer the eggs to a bowl of ice water.