Instead of using mayonnaise, we are swapping for avocado in this yummy egg salad recipe. This gut-healthy avocado egg salad has a few secret ingredients that are full of probiotics: sauerkraut and yogurt! Whether you’ve got leftover boiled eggs from Easter or planning a summer picnic, this gut-healthy avocado egg salad is a must-make.
I’ve never been a fan of egg salad because it’s loaded with mayonnaise. I’ve got nothing against mayonnaise (except for the fact that it’s full of saturated fats), but I’m more of a light smear kind of girl.
With Easter around the corner, I wanted to come up with a creative way to use up the inevitable leftover boiled eggs. You can only eat so many deviled eggs, ya know?
Related recipe: Dairy-Free Avocado Deviled Eggs
In this recipe, we are swapping out mayonnaise for mashed avocado and a touch of yogurt to achieve that ultra creamy texture. It’s like egg salad meets avocado toast – chopped style.
You might be wondering why this recipe is called “gut-healthy” avocado egg salad. We’re putting a modern twist on the classic recipe and swapping pickle relish for dill and garlic-flavored sauerkraut! The sauerkraut (fermented cabbage) and yogurt are full of probiotics – the good bacteria that your gut needs to thrive.
Related recipe: Asian Quinoa Power Bowl with Ginger Miso Dressing
If you avoided egg salad before, you’re going to love it now. Trust me. It’s creamy, decadent, tangy, and yet light and fresh tasting. My favorite way to serve it up is on a toasted everything bagel with cucumber slices for crunch and micro greens for extra flavor and nutrients.
I have a feeling this gut-healthy avocado egg salad is one of those recipes that only gets better with age…
Instead of using mayonnaise, we are swapping for avocado in this yummy egg salad recipe. This gut-healthy avocado egg salad has a few secret ingredients that are full of probiotics.
- 2 small ripe avocados
- 6 boiled eggs
- ⅓ cup dill and garlic-flavored sauerkraut (or could use regular)
- 2 Tablespoons lemon juice
- 2 Tablespoons plain Greek yogurt (or dairy-free alternative)
- 2 Tablespoon fresh chives, minced
- ½ teaspoon salt
- Freshly cracked black pepper
- To make the avocado egg salad, cut the avocado into cubes and scoop into a mixing bowl. Use a fork to lightly mash. Roughly chop the eggs and add to the bowl along with the rest of the ingredients. Mix until well combined.
- To serve, toast up an everything bagel or piece of sprouted grain bread. Smear a heaping ½ cup of avocado egg salad onto your bread and top with veggies of choice (I like sliced cucumbers and microgreens). Store leftovers in the refrigerator for up to 4 days.
Keywords: egg salad, eggs, avocado, gut health, probiotics, breakfast, easter, summer, barbeque, dairy-free, vegetarian