I’ll be the first to admit that up until about a week ago, the phrase “egg salad” totally and 100% grossed me out. I’m not sure why, because I’d never really had it. I think it was a combination of the smell of hard boiled eggs (sick) and this story that my dad used to always tell about a kid at lunch in high school who ate egg salad and always had it stuck in his braces. Yea. No thanks.
I also don’t really like deviled eggs (at least not yet!), probably for the same irrational reasons. I eat mayo on my sandwiches, but mixing it with a hard-boiled egg yolk? So unappealing. But something happened recently where I discovered that I kind of like hard-boiled egg….WHITES. I’ve been eating them in salads and I’m a fan. And I love avocado and I love tuna soooo I decided to make my own version of “egg salad” that wasn’t so….eggy.
I used 6 egg whites and only two yolks that I mixed up with some mayo, greek yogurt, dijon mustard and lemon juice. Then I added two cans of drained tuna, some chopped red onion and an avocado. I mashed half of the avocado and chopped half-I like avocado chunks, a lot.
Mix it all (gently) together and that’s it! Salt + Pepper till your hearts content-my heart likes a heavy dose of both. And then wrap it up in your favorite wrap for a perfect, healthy summer dinner. These are my favorite types of meals as summer approaches and I dread turning the oven on in my non-airconditioned kitchen.
If you’re an egg salad hater, give this a try. I still don’t think I’d be excited to consume the super-yolky original version but this was music to my taste buds.
- 6 hard-boiled egg whites
- 2 hard-boiled egg yolks
- 1 Tablespoon of mayonnaise
- 1 Tablespoon of 0% plain greek yogurt
- 1 Teaspoon of dijon mustard
- 1 Tablespoon of freshly squeezed lemon juice
- 1/2 avocado, mashed plus 1/2 avocado chopped
- 1/4 cup diced red onion
- 2 small cans of chunk light tuna in water, drained
- Salt + Pepper to season
- Place eggs in a saucepan and cover just to the top of the eggs with cold water
- Bring pot with eggs to a boil uncovered
- As soon as the water begins to boil, remove the pot from the heat and put a lid on it
- Set a timer for 12 minutes and when the timer goes off, immerse the eggs in ice water
- Let cool for at least 30 minutes before peeling
- Combine the egg yolks, mayonnaise, greek yogurt, dijon mustard, lemon juice and the mashed avocado
- Drain tuna and stir into mayonnaise mixture
- Roughly chop the 6 egg whites along with the other half of the avocado
- Gently fold into the mayonnaise mixture
- Season to taste with salt and pepper
- Serve atop a bed of spinach or in a wrap