Avocado Egg Salad Cups

July 22, 2018

Prep: 5 min

Total: 20 min

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The ultimate in heart healthy, nutrient-rich breakfasts; so simple to prep but endlessly satisfying.

By: A Wholesome New World

Ingredients

• 1/4 cup cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt (more or less, to taste)
• 1/4 cup finely chopped celery
• 2-3 TBSP sweet relish (based on personal preference for sweetness)
• 2 tsp ground black pepper
• 8 hard-boiled large eggs, chopped
• 1/2 tsp paprika
• 4 avocados halved
• 1/4 cup sundried tomatoes (optional)

Directions

• Step 1 Hardboil your eggs: Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
• Step 2 Now, prep the salad: in a large bowl, whip the cream cheese and mayo until smooth. Next, add the onion powder, garlic powder, salt, and pepper. Mix until well incorporated.
• Step 3 Stir in the celery and sweet relish. Taste and adjust seasonings to your tastes. Fold in the eggs last and mix until well combined.
• Step 4  Cut each avocado in half lengthwise. Scoop out the center and fill with egg salad. Sprinkle with salt pepper and paprika. Garnish with sundried tomatoes if desired.Serve immediately.

I don’t know about you, but this breakfast recipe checks ALL the boxes for me. There is nothing more satisfying than starting the day with a well-rounded wholesome breakfast chocked full of protein and healthy fats. Bonus if that recipe can be ready in five minutes or less! Sure the egg salad takes a little more prep in advance but if you make a large enough batch, you can have leftovers to make these egg salad cups for days and days.

This week has been a little hectic (to say the least!) so I’m relying on breakfasts like these to fuel me through the day. I don’t have time to sit there and ponder what I will have a breakfast because then it will never happen and I’ll literslky be scaring down granola bars all day. (Works in a pinch but not for every meal!) With two babies underfoot, I need lots of go-to recipes like this in my arsenal that will fill me up AND keep me full. Plus, if I ever get bored of egg salad (doubtful!) this recipe also opens the door to so many other creative uses for avocado “cups” down the line, because they can really be filled with anything: chicken salad, tuna salad, baked eggs, even kimchi! The possibilities are endless.

This is egg salad recipe is one from the archives but is as tried and true as they come. I used to make it just with mayo, but somewhere along the way I read that using cream cheese as part of the base would make it creamier and that upped my game incredibly. If you want to lighten it up a little bit, I recommend using egg whites only. When I have more time in the test kitchen (someday!) I would like to come up with my own mayo-less version too, so stay tuned for that!

When I can’t make my own egg salad, I call on Trader Joe’s for their egg white version and then I season these cups with a dash of smoked paprika, Himalayan pink salt and cilantro. I was feeling sundried tomatoes today too so I through those on top. So wholesome, so simple, so satisfying!