Egg filling is a simple way to make a tasty sandwich or salad, but sometimes, it can be really greasy and heavy if you make it with mayonnaise. Mayonnaise can add creaminess to a filling, but it contains a lot of fat, which can make it overly rich and spoil quickly on a hot summer day.
Instead, Nicole Modic, a cookbook author and founder of Kale Junkie, has shared a really easy way to make a delicious egg filling or salad: simply swap mayonnaise for avocado. She said, “Avocado works similarly to mayo here, on account of the fact that it’s both creamy and fatty, just like mayo is! Seriously, don’t knock it until you try it, because it is absolutely delicious with egg salad.
“If you’re someone who likes eggs with/on your avocado toast, then you already know how good this combo is.”
It might sound strange, but avocado is known to naturally have a really creamy taste and smooth texture while being much lighter than mayonnaise.
When avocado is combined with lemon juice, it bursts with flavour, giving the egg filling or salad a buttery taste while reducing the amount of fat used.
Avocado is also more practical to use in summer, as mayonnaise is highly perishable in high temperatures and can spoil in an hour or less when left out in the heat.
This is a really simple way to make your lunch or picnic tastier and healthier. Avocado is packed with antioxidants, fibre, and monounsaturated fats that are good for your heart.
How to make an egg filling for sandwiches and salads without mayonnaise
Ingredients
- Six hard-boiled eggs
- One avocado (chopped)
- One lemon (juiced)
- 10g of chives
- 40g of red onion
- Two tablespoons of olive oil
- One tablespoon of bagel seasoning (or a blend of onion granules, garlic granules, sesame seeds and poppy seeds)
- Salt and pepper
Instructions
To begin, make the hard-boiled eggs. Place a large pot of water on the stove, wait for it to begin boiling, and then carefully add each egg to the pot.
Set a timer for 10 minutes and when the time is up, take the eggs out of the pot, rinse them under cold water, then peel them and set them aside to cool.
While the eggs are cooling down, prepare the rest of the ingredients. Chop the chives, red onion and avocado, then place them in a medium bowl.
Once the eggs have cooled, cut them into small pieces and add them to the bowl. Then, pour in the lemon juice and olive oil.
Add one tablespoon of bagel seasoning to the bowl. If you don’t have any, you can substitute this by adding one-quarter teaspoon of onion granules, half a teaspoon of garlic granules, half a teaspoon of poppy seeds, and then one teaspoon of sesame seeds.
Mash everything together, season with salt and pepper, then taste to adjust the seasoning to your liking. Your simple but really tasty egg filling is now ready to spread on a sandwich or add to some lettuce to create a tasty salad.