Egg Salad (Hannah)

Submitted by: Hannah

Attributed to: Hannah

Category: Poultry

Description: When I was pregnant with Juliet, I was diagnosed with gestational diabetes. This recipe helped me manage my blood sugar and feel like I was indulging. I usually serve this on a low-carb wrap with turkey bacon and pepper-jack cheese. 

Prep time: 15

Total time: 30

Servings: 4

Difficulty rating: 1

Ingredients:

4 eggs

2 medium sized avocados

1/4 cup mayonnaise

2 Tablespoon yellow mustard

2 teaspoons Trader Joe's Everything but the Elote seasoning

salt & pepper, to taste

Special tools/utensils needed:

Egg cooker/ Boiling Pot

Pastry blender

Directions: 

Prepare an ice bath to use with the eggs when they are done cooking.

Hard boil the eggs in an egg cooker with a 90/10 ratio of water and white vinegar, or pot of water until firm,  about 10 minutes.

Remove the eggs and immediately place in the  ice bath for 10 minutes. 

Peel eggs and add to a mixing bowl. 

Peel and dice avocados and place in the mixing bowl with the eggs. 

Add the mayonnaise, mustard, and seasonings. 

Use a pastry blender to chop and incorporate all ingredients. Chop as finely as you prefer your egg chunks. 

Rest for 30 minutes before serving. Store in an air-tight container for later.