Eggs are definitely a staple in my vegetarian diet. I love them in all forms—poached, over easy, scrambled, deviled, you name it. Egg salad is a favorite too because it’s super versatile; I love it as a sandwich, on top of salad and even just as a snack with crackers. I normally think of egg salad as a summery dish, but sometimes you just gotta give into your cravings!

Rather than making a traditional egg salad, I decided to mix things up by adding chopped avocado to the mix, which made the salad creamier and even more filling. You’ll also find the usual suspects, like mustard and mayo, but I added a couple of signature ingredients as well: Italian dressing and salsa verde (just a teaspoon of each). I always add these items to my deviled eggs, and I find that they add an extra dose of tanginess and just a bit of sweetness. We served our egg salad on toasted English muffins, but I also like using wheat bread or bagel things, or you could even serve it in a tortilla and make a wrap. Enjoy!

INGREDIENTS

8 eggs, steamed
2 avocados, diced
1/2 red onion, chopped
5 t. Grey Poupon mustard
7 t. light mayonnaise
1/4 c. pickle juice
1 t. salsa verde
1 t. light Italian dressing
2 t. dried dill
1 t. smoked paprika
2 t. garlic powder
1/2 t. white pepper
Salt & pepper, to taste
English muffins, toasted
Bit of spinach

STEPS

1) Place a steaming basket in a pot and add about an inch of water. Place the eggs in the basket, put the lid on the pot and turn the burner up to high. Steam for 10 minutes and remove from heat. Keep the lid on and allow to sit for 15 minutes. Dump out the warm water, submerge the eggs in cold water and add to the refrigerator for another 15 minutes. Remove and peel the eggs.

2) Add the chopped avocados and diced red onion to a bowl. Feel free to chop the eggs or mash them with a fork, but here’s a trick for you—push the eggs through a grated cooling rack over the bowl. Quick and easy!

3) Add all other ingredients (besides the English muffins and spinach, of course) to the bowl and season well with salt & pepper. Toss thoroughly to combine.

4) Toast the English muffins and top with spinach and a couple spoonfuls of the egg salad.