Now I know you’re going to give me grief over my last post about how Egg Salad should remain classic with no fluff or extra stuff. Well since it’s my site, I’m making an exception for me. Why? I HATE mayo but love egg salad. Yes I’ve tried it with just the mustard and it’s nasty. And yes I even tried it with mayo and while I did make the hurling face the entire time it was good but I couldn’t get past the mayo. Plus I wanted to ‘healthyfy’ it. Yes I know they make fat free mayo but um no… that’s just gross. Even Mr. Fantabulous will turn his nose up at that. It tastes fake.
So the other day when I was making him his Classic Egg Salad (while making the gagging face from the mayo) I wanted some for me but I needed a way to make it creamy and yummy. As I made him I was eying up my counters and landed on a gorgeous avocado. I mean I love avocados and I use them in tons of stuff so why not egg salad, right?
As ‘His’ salad was chilling in the fridge I got to making mine. I mushed, smashed and creamed, added the rest of the stuff as the classic egg salad but it was missing something. It was good but it was a bit ‘thick’. I didn’t want to add water or god forbid, mayo but it needed something. By just adding a little bit of fat free sour cream this made the dish truly Classic Egg Salad-like. I absolutely LOVED it! I made it 2 ways – with bacon and without. Truthfully the bacon is totally not necessary (WHA??? HOW DARE YOU SAY THAT???? BACON IS ALWAYS NECESSARY!!!) but it’s really good twist on it.
Now what was funny is that I made his sandwiches with HIS egg salad and then sat down with this and a few crackers. The look of “WTH is that??” was priceless. I explained what it was to which he did something I’ve never, EVER seen him do…
He stopped mid-bite, unhinged his jaw from his sandwich and put his food down on the plate and just gave me such a puzzled look. I actually think I confused him with this dish.
I pretty much just let him stare as I slathered some on the cracker and stuffed it in my mouth.
*I* absolutely LOVED this! He, however, refused to try it because I messed with a classic. So yes, I broke one of the golden rules (and one of mine) but no way in hell is this child going to eat mayo on purpose! LOL
This paired nicely on a piece of Crusty Artisan No Knead Bread and a Summery Berry Salad with Raspberry Vinaigrette!Print
Avocado Bacon Egg Salad
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- 4 Baked ‘Hard Boiled’ Eggs, peeled and chopped into small pieces
- 1 whole avocado, pitted
- 1/4 cup fat free sour cream
- 1 teaspoon yellow mustard
- 4 slices crispy bacon, chopped
- 1/2 teaspoon black pepper
- 1/4–1/2 teaspoon coarse salt
- In a bowl add the avocado and 1/4 teaspoon salt.
- Using the back of a fork, mash the avocado into a creamy mixture.
- Add in the eggs, mustard, sour cream and black pepper.
- Mix gently to combine.
- Add in the bacon pieces and mix just to incorporate.
- Adjust seasonings if needed.
- Cover with plastic wrap tightly and chill for 30 minutes.
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