Chunky Avocado Egg Salad

Scooping the avocado out with a spoon keeps the pieces nice and large for this chunky avocado egg salad made with yogurt, whole-grained mustard and grated shallot. It’s perfect for breakfast, lunch or snack time. 

Often, I take an avocado, split it in two, then remove the pit so I can fill the holes with ranch dressing. I eat it with a spoon, scooping out the avocado along with a bit of the dressing in each bite. It’s truly the easiest meal/snack ever. 

But a few weeks ago, we were preparing for a trip so I was emptying the refrigerator and I realized there were a few boiled eggs that needed to be used up as well as a couple of just-right ripe avocados. Avocado egg salad was suddenly on the menu! 

Chunky Avocado Egg Salad

I deliberately made the avocado pieces chunky because as you fold them into the egg mixture, they do sluff off their edges and I wanted to be sure they didn’t mash completely. You want still visible chunks of avocado! I give the weight of my avocado below but know that if yours is a little bigger or smaller, it’ll be fine.

Ingredients

3 hard-boiled eggs, peeled

3 tablespoons low fat Greek yogurt

1 tablespoon whole mustard

1 small shallot or 1/4 small onion, peeled (about 3/4 oz or 20g whole)

1/4 teaspoon fine sea salt

1/4 teaspoon cayenne pepper, plus extra for garnish

Several generous grinds black pepper or to taste

1 tablespoon lemon juice

1 large avocado, pitted (8 2/3 oz or 245g whole)

Method

Separate the egg whites from the yolks. 

In a large mixing bowl, mash the yolks with a fork then stir in the yogurt and mustard till well combined.

Grate in the onion or shallot with the smallest side of your grater. I like to use a microplane.

Stir in the salt and two peppers.

Add the lemon juice to another bowl and then use a spoon to scoop out bites of the avocado into the juice, tossing occasionally to coat as you scoop. 

Chop the egg whites and add them into the large mixing bowl with the avocado. 

Fold until well combined. 

If not serving immediately, cover the avocado egg salad with cling film and store in the refrigerator until ready to serve.

This is delicious on whole wheat crackers (my favorites are Triscuits!) or sliced bread or toast.

Enjoy!

It’s Sunday FunDay and today we are celebrating National Avocado Month. Since it’s only the first day of February, you have plenty of time to join in! Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out the many avocado-full recipe links below.

• Avocado Chicken Salad from A Messy Kitchen
• Avocado Strawberry Salad from Mayuri's Jikoni
• Avocado Toast with Crispy Chickpeas from Amy's Cooking Adventures
• Chocolate Avocado Pudding from Making Miracles
• Chunky Avocado Egg Salad from Food Lust People Love
• Crab and Avocado Salad from A Day in the Life on the Farm
• Creamy Avocado & Egg Salad- Keto from Sneha's Recipe
• Grilled Tofu Avocado Sandwich from Cook with Renu
• No Cook Avocado Spread from Sizzling Tastebuds
• Pineapple Avocado Salsa from Karen's Kitchen Stories
• Spicy Avocado Deviled Eggs from Sid's Sea Palm Cooking
• Winter Citrus & Avocado Salad with Olive Oil and Sea Salt from Our Good Life

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Fresh Tuna Meatballs with Creamy Avocado Dip

These fresh tuna meatballs are easy to make, delicious and healthy! Serve them with the creamy avocado dip for an extra special appetizer. 

While I love canned tuna fish, it is a completely different ingredient from fresh tuna steaks. Fresh tuna shouldn’t smell fishy at all. Like all fresh fish, it should have a nice clean smell and a nice clean taste. If you aren’t a fan of the canned stuff, consider giving fresh tuna a chance. 

If you are willing, look for bright pink flesh and choose the tuna steak with the least amount of white filaments running through it. Sushi grade tuna has none or almost none but who can find/afford that? 

We have a couple of ways we like eating fresh tuna. Most often, we like it sliced relatively thinly as sashimi. (Pop it in the freezer till it's almost firm and easier to slice.) A little wasabi and soy sauce for dipping purposes is all you need to make that fresh tuna a meal. But it’s also great packed with spices and seared on the outside, still a lovely pink on the inside. I serve it on a bed of greens. Delightful. 

The third way is in meatballs! 

Fresh Tuna Meatballs with Creamy Avocado Dip

These are really meaty so you can simmer them in a rich tomato sauce after baking to serve over pasta but they also make a great appetizer as below. This makes about 20 meatballs. 

Ingredients

For the fresh tuna meatballs:

1 1/4 lb or 560 fresh tuna fillets

1 large egg

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

1 teaspoon Dijon mustard

½ teaspoon fine sea salt

¼ teaspoon freshly ground black pepper

Zest 1 lemon

Olive oil for brushing on the meatballs before baking

For the creamy avocado sauce:

1 ripe avocado

1 clove garlic

2 tablespoons Greek yogurt

1 tablespoon lemon juice

Fine sea salt and freshly ground black pepper to taste

Water (to thin, if needed)

Method

Preheat your oven to 400°F or 200°C and line a baking sheet with parchment paper or a silicone liner. 

Cut the tuna into small chunks.

In a food processor, pulse about 2/3 of the tuna along with the egg, minced garlic, parsley, Dijon mustard, salt, pepper, and lemon zest until the tuna is finely chopped but not pureed.

Add in the reserved tuna and pulse again briefly.

You want to have some nice pink bits still showing. 

Take about 1 tablespoon of the mixture and form it into a patty.

 Pan fry until just cooked through and taste it for salt and pepper. 

Add more and mix through thoroughly, if needed. 

With damp hands, form the mixture into small meatballs (about 1 inch in diameter) and place them on the prepared baking sheet. I use a small scoop to measure them out, then use my damp hands to roll them in to smoother balls. Brush with a little olive oil. 

Bake in your preheated oven for about 10-12 minutes, or until cooked through and slightly golden on the outside. You can use the broiler to add a little extra color if you’d like but you don’t want to overcook them or the tuna meatballs can become dry. 

While the meatballs are baking, combine the avocado, garlic, Greek yogurt, lemon juice, salt and pepper in a food processor. 

Blend until smooth. Add water a little at a time to reach your desired dipping consistency.

Serve the baked fresh tuna meatballs with the creamy avocado dip and some toothpicks to facilitate dipping. 

Enjoy! 

It’s Sunday FunDay and today we are all sharing meatball recipes. Many thanks to our host, Wendy of A Day in the Life on the Farm. Check out our WELL-ROUNDED (get it? I do crack myself up) list below.

• Amy's Cooking Adventures: Bacon Cheeseburger Stuffed Meatballs 
• Karen's Kitchen Stories: Coconut-Ginger Turkey Meatballs 
• Food Lust People Love: Fresh Tuna Meatballs with Creamy Avocado Dip 
• Sneha's Recipe: Keto Pan Fried Pork Meatballs 
• A Day in the Life on the Farm: Swedish Meatballs 
• Culinary Cam: Zuppa Maritata, a Misinterpreted Italian Wedding Soup 

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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 with Creamy Avocado Dip!

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Creamy Avocado Yogurt Dip

This easy creamy avocado yogurt dip is both mellow and tart, with a hit of spice from the jalapeño and garlic. It’s perfect with veggies or chips!

The other night we were invited to a get-together of my oldest friends, by which I mean, to clarify, the group of friends I’ve been friends with the longest. We are all about the same age. Many of us have been friends since we were nine years old, others joined the gang later and some met even earlier in first grade. 

I wanted to contribute to the evening’s festivities so I made this dip and also baked a tropical Bundt cake. (Stay tuned for that recipe this Thursday.)

As we usually do, we told stories on each other and laughed so hard! It was one of the best nights we’ve enjoyed in a VERY long time. To my delight, this dip was a hit! I have to agree. It is GOOD. And so easy!

Creamy Avocado Yogurt Dip

This dip can be made earlier in the day you want to serve it but do cover the surface snugly with cling film so air can’t touch the top and refrigerate, if not serving immediately. I have no idea if that old wives' tale is true but I also saved the avocado pits and tucked them in there too.

Ingredients

1/2 cup or 122g Greek yogurt

2 fresh, just ripe avocados 

1 clove garlic

1 small fresh jalapeño

small bunch cilantro (see photo for guide, let's not get too hung up on size/weight here)

1 teaspoon cumin

1/4 teaspoon fine sea salt

Juice from half a lime (about 1 1/2 tablespoons)

Method

Smash and mince the garlic. Remove the stem and finely chop the jalapeño. You can remove the seeds if you don’t like things too spicy. I leave mine in. Remove the tough stems and roughly chop your cilantro.

Into the vessel of your food processor, add the yogurt.  Cut the avocados in half and remove the pits. Use a spoon to scoop the avocados into the food processor.

Add in the garlic, jalapeño, cilantro, cumin, salt and lime juice.

Whiz until smooth.

Enjoy with crudités or chips. We NEEDED potato chips that night. Don't judge. It's NOT guacamole, but this would also be good with tortilla chips. I bought black pepper and salt chips and they were awesome. 

It's Sunday FunDay and our theme/ingredient of the day is yogurt. Check out all the recipe links below. Many thanks to our host, Sue of Palatable Pastime.

• Greek Yogurt Marinated Chicken Thighs by Amy’s Cooking Adventures
• Dahi Kachumber (with Yogurt) by Palatable Pastime
• 2 Ingredients Mango Yogurt Smoothie by Cook with Renu
• Gola Bhaat With Kadhi - Varhadi Thali by Sneha’s Recipe
• Lemon Yogurt Cake, Eggless by Mayuri’s Jikoni
• Creamy Avocado Yogurt Dip by Food Lust People Love
• Strawberries with Minted Yogurt by A Day in the Life on the Farm

 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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