Could Avocado Replace Mayonnaise In Your Egg Salad?

It's mayonnaise for me, and Grandmother would agree.

There are plenty of food trends that sound interesting and delicious. And then some food trends sound unthinkable to me: poppyseed chicken made with yogurt; sweet tea made with stevia; coconut oil with cornbread; and gluten-free fried chicken. When it comes to Southern classics, I'd prefer to stick to what I know and love.

If you're on a health kick, okay. I understand swapping in some lower-fat ingredients to make that chicken casserole not so heavy. But I implore you not to present that "skinny" casserole to those of us who love the classics pretending that it's the cheesy, comforting original.

One of the most unusual trends to cross my plate is, undoubtedly, the concept of avocado-based egg salad, and it's a trend I don't embrace. What’s the difference between avocado vs. mayo in your favorite egg salad? Read on.

What Is Avocado Egg Salad?

Usually, the addition of this creamy fruit in recipes is used as a replacement for fat. That means in the case of egg salad, avocado could be replacing mayo. Mayonnaise on the chopping block? Sure enough, avocado egg salad calls for avocados to take the place of most, if not all, the mayonnaise called for in an egg salad recipe. Sorry, but this green egg salad has no place at my next ladies' luncheon.

Yes, avocados will turn your egg salad green, but it will still have the creamy texture of your favorite recipe. Avocados add creaminess to egg salad, and they are full of healthy fats, which are better for you than the oil found in mayonnaise. Along with avocados, some cooks add Greek yogurt, lemon juice, and a range of spices and herbs to egg salad, so the flavor is brighter and fresher than the original. Be sure to use ripe avocados so they mash to a creamy consistency. Use a whole avocado for every half dozen boiled eggs, and add in your other standard ingredients, like Dijon mustard and dill.

What Is Traditional Egg Salad?

Avocado egg salad may be a good choice for some people, especially those who don’t like mayo. As for me? Let's not mess with my Mama's egg salad recipe. Classic, creamy, mayonnaise-based egg salad, a delicacy in Southern cuisine, has very few ingredients. There's a reason that it's a favorite among picnics, parties, and church luncheons across the region—it's delicious and dependable. Grab about six boiled eggs, mash with a potato masher (grandmother's trick!), add a hearty dollop of mayonnaise, and squeeze in some yellow mustard. A pinch of salt and pepper are all the seasonings you need. From here, you can add your red onions, chopped celery, sweet pickle relish, or fresh herbs if you desire. But that creamy, soft, silky egg salad needs no further dressing up.

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Read the original article on Southern Living.