Well. I don't know how to begin this post. I'd normally start by describing how (insert any synonym for sugar-laden here) such and such dessert is, but this, this isn't any of those things. It's-dare I say it-healthy. Eek.
Okay, get a grip, Caroline. You can do this.
To start, it really is quite delicious. Paired with a piece of toast (of the whole grain variety, if you really want to run away with this nutrition thing), it makes a good lunch or big breakfast. The egg salad is a twist on the egg baked in an avocado that is super trendy right now for reason. Cooked avocado just sounds kind of icky, and a waste of a good avocado. I think this is a definite improvement: the slight tartness of the egg salad and the crunchy celery pairs very well with the mellow creaminess of the avocado.
Since it's New Years Resolution season (or is it? I feel like willpower generally begins to wane by the end of January as we are assaulted with chocolate and pink desserts for Valentine's Day)--anyhow, I switched out the traditional mayonnaise for plain Chobani yogurt. It provides a wonderful tang and flavor to the eggs, and lightens things up a lot. And I'm sure you're more than well-acquainted by now about how healthy / superfood-y etc. etc. etc. avocados are by now.
Snark aside though, this really is a nutritious, filling, and enjoyable meal. I've been asked more than once how I haven't put on tons of weight, baking and eating the desserts I do. The answer is that these are only a small portion of what I normally eat--the everyday, healthy stuff just generally end up on the blog. Today's recipe is an exception, though; it's the sort of thing I'll make for lunch when I'm home on break, quick and easy but good.
So put down the butter for a moment today, and give this a try.
Chobani asked me to create a recipe using their yogurt for their #MadeWithChobani project. All opinions are my own.
3 tablespoons plain Greek yogurt
½ teaspoon mustard
¼ teaspoon pepper
pinch of paprika
pinch of salt, or to taste
½ teaspoon chopped scallions
2 tablespoons finely chopped celery
1 medium ripe avocado
Place the eggs in a small pot. Fill the pot with enough water until the eggs are completely submerged. Bring the water to a roiling boil, then take the pot off the heat. Cover with a lid and let sit for 10 minutes. Drain the water and rinse with cold water.
Peel and roughly chop the eggs.
Mix together the yogurt, mustard, pepper, paprika, salt, scallions, and celery. Add the eggs and mix well.
Cut the avocado in half and remove the pit. Carefully spoon the egg salad into the hollows left by the pit. Sprinkle additional paprika, if desired, and serve.