Avocado Egg Salad Donuts The simple fact that I’m even eating any variant of an Egg Salad right now is a indication that these are odd and alarming times. I really don’t understand what has gotten into me I get a craving for Egg Salad about once every five to eight decades, so even with no newish addition of avocado, that was kind of a big thing.
But I then went and used mashed avocado to the foundation instead of mayo. Not because I really don’t love mayo — I do love mayo, and I will handle the judgement. The avocado-egg energy combo appears to be on each crevice of this net: poached egg and avocado toast. I’m there all day daily. That is going to need more of a leap from me. I had to consider it for a few years first.
Now I stand here to tell you I’ve taken that leap — I’ve levelled up my avocado-egg-power-combo game to add Avocado Egg Salad — and my oh my. IT DOES NOT DISAPPOINT. It is silky-smooth, creamy-dreamy tasty.
I want (NEED) zip in all of the meals in my life, so I went wayyy heavy on the lemon juice, and I also got a little aggressive with the dill addition because dill tastes like the best parts of me. Both excellent choices.
Overall, I ended up with a egg salad situation which is extremely next level. Very not-egg-salady, for those of you who are like me and think you don’t like egg salad.
Let’s briefly analyze the everything bagel scenario, if we may.
An everything bagel is very possibly among the most best-tasting, under-acknowledged, amazing food inventions of my lifetime. The thing about that which bagels is that you forget that they exist. No one has everything bagels on their normal grocery list. But everybody loves everything bagels. They’re everything.
In this case, the combination of a salty, crispy, oniony bagel using the gentle and creamy avocado egg salad has built the foundation of my summer lunches. It is beyond great, and it’s essential wellbeing on a bun because of eggs and avocado.
That sounds clear, and it is. But in my own mind, I am seeing these summer recipes as recipes I would feel super, super stable recommending to you as per week warm-weather meal staples. This is one of those recipes. ❤
Avocado, eggs, dill if you want, lemon juice, salt, along with also an Everything Bagel.
Looking for some other baked chicken recipes? Check out my Buffalo Chickpea Stuffed Sweet Potatoes (Gluten-Free)
I hope you enjoy and thanks a lot for reading. Want to browse all of my recipe posts? Follow my Pinterest.
Please, if you recreate this The Best Avocado Egg Salad Donuts, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Salmon in Roasted Pepper Sauce
- Baked Spinach Mushroom Quesadillas
- Keto Low Carb Taco Cups
- Keto Cheesy Garlic Breadsticks
- Keto Teriyaki Chicken
- Easy Oven Baked Chicken Parmesan
The Best Avocado Egg Salad Donuts
Ingredients
- 2 avocados
- 8 eggs
- a handful of dill
- a handful of parsley
- juice of one lemon
- a pinch of salt
- a drizzle of olive oil as needed
Instructions
- Hard boil the eggs. Bring to a boil, then turn off the heat, cover and break (on the hot burner) for 8-10 minutes. Run under cold water and then split off the cubes. Cut the eggs into small pieces.
- Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
- Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you require it. Serve immediately at room temperature, or chill and serve cold.
Notes
