This is an easy-to-make avocado egg salad with chia seed.
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.
Vickie Maris is podcast host of Heartsong Fit. She is a lifelong learner, a musician (she plays guitar and accordion in a band with her husband, Scott Greeson and Trouble With Monday), a social media coach to businesses and entrepreneurs, and an instructional designer of online courses. She encourages people in their business and life improvement projects from uses of social media in the marketing mix to improving fitness and health for a strong, productive life as an entrepreneur. Vickie and Scott live on a hobby-size farm with a Connemara horse, several llamas and angora rabbits.
