Hi Friends! As I was preparing food to take along to the Indiana State Fair llama shows, I came up with this avocado egg salad recipe that is made with avocado instead of mayonnaise or mustard. It was a bit of an experiment, but I really liked it. Even my llama training students, who are teenage girls, tried it and liked it! I ate this for breakfast in the morning in the show barn. I had also prepared turkey bacon before the event, broke it into two-inch strips and had it stored in the cooler. We used it along with gluten-free rice crackers as dipping sticks for the avocado egg salad. It was all very tasty, but I did find the rice crackers to be fairly salty. When I make the salad again, I’ll eat it plain or on a romaine lettuce leaf.
- Serves: 4
- Serving size: ¼ of total recipe
- Calories: 238.5
- Fat: 16.75
- Saturated fat: 3.5 g
- Unsaturated fat: 7 g
- Trans fat: 0
- Carbohydrates: 13.25 g
- Sugar: 3.25 g
- Sodium: 101.75 mg
- Fiber: 7.5 g
- Protein: 21 g
- Cholesterol: 212

- 4 hard boiled eggs, peeled and finely chopped
- 1 avocado, peeled and seed removed, smashed
- 1 garlic clove minced
- 1 tablespoon dry chia seed (I use black chia, but other types work well too)
- 1 teaspoon white balsamic vinegar
- 1 tablespoon dried basil (I used basil grown in our garden)
- Several drops hot sauce if desired (I used about .25 teaspoon of Louisiana hot sauce)
- Mash the avocado in a bowl, then add the minced garlic clove and mix together. Add the other ingredients to the avocado and stir together. Chill and serve.
