I have an uneasy relationship with egg salad. One the one hand, I love eggs in any way shape or form (my current favorite form is eggs in clouds!) but when you start introducing mayonnaise into the mixture…well, I start to get a little antsy. I recently made peace with a mayo-based form of egg salad with my recipe for torn egg salad, but during our last round of the Whole 30, a lightbulb went off in my head.
What if I swapped out the mayo for the healthy, creamy goodness of mashed avocado? And what if I zipped up that mashed avocado by adding a few ingredients that took it into guacamole territory? Well, let’s just say that egg salad and I are now besties. Let’s make it!