Avocado Egg Salad

There’s a lot of talk about how some fats are good, and some not so much. Mayonnaise certainly falls into the category of “fat” but, 9 times out of 10, it lands in the bad category rather than the good. This is because it’s normally highly processed with partially hydrogenated oils, including Hellman’s, the brand that most associate with Mayo. This kind of oil is bad for both your waistline and your cholesterol. 

But, if you are a fan of the creamy, flavorful taste that mayo brings to the table, try out a more healthy alternative in Avocado. Avocados contain both monounsaturated and polyunsaturated fats which are linked to lowering bad cholesterol and are a good substitute for saturated fat in your diet. And, because they’re a plant of course, they contain other phytonutrients and minerals that your body requires. 

Not only is it a good substitute on a nutritional level, but on a culinary one as well. Pictured above are two hard boiled eggs, mashed with half of a small haas avocado (which I personally find are the best for mashing). Seasoned with salt and pepper, the taste is nearly indistinguishable from regular egg salad and provides the creamy fix with a helping of good fat. Can also fill in well with shrimp, chicken, tuna, or as a regular spread on a sandwich.