Avocado Egg Salad

Avo Egg Salad

I first discovered avocado egg salad in the Hamptons of all places. Sounds goofy right? Well it was a combo I never had thought of before I popped into a little local juice bar in Amagansett to grab a juice and a snack, and picked up a container of their avo-egg salad to try. Well, let me tell you, I INHALED that entire container on the train ride back to NYC, it was that good! Makes sense I would like it though... It's a combination of my favorite foods: eggs and avocado. I actually can't believe I never thought of this on my own.

Avo egg salad

Luckily, the little container had all the ingredients listed (as it was homemade) so it was quite easy to recreate on my own, which I did - immediately of course. Now it's a staple in my kitchen, as it's the perfect snack full of healthy fats and protein that you can grab and go anytime. As most of my recipes are, this is only a few ingredients, most of which a lot of you will have in your kitchen already, except maybe for the paleo mayo. Read on for this delicious recipe - and be sure to let me know how yours turns out!

Avo egg salad

So unfortunately, this recipe is a guesstimate, because as usual, I threw things into a bowl and added or adjusted until it tasted just right. I need to stop doing that for the blog's sake, so I can actually give you guys exact recipes to try! Below should be pretty darn close though.

Ingredients:

  • 6-8 eggs, hard boiled
  • 1 full avocado, ripe/decently soft and pit removed
  • 1 bunch/2 handfuls of spinach, chopped
  • 2 tbsp paleo mayonnaise (you could use regular, but I highly recommend going paleo for this option - much healthier for you)
  • Juice from 1 lemon
  • 1 tbsp dijon mustard
  • Drizzle of olive oil (as needed)
  • Salt to taste

Directions:

  1. As mentioned above, make sure you hard boil the eggs prior to making this recipe of course. In a mixing bowl, chop or mash the eggs (with a potato masher), until the pieces are very small. 
  2. In a separate bowl, mash up the avocado and add the dijon mustard, lemon juice, and mayo olive oil, and mix well. 
  3. Add the chopped eggs and spinach to the avocado mixture and mix. Season with salt to taste.
  4. Spread on bread, use as a side dish, or just eat it alone like I do!
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Paleo Dark Chocolate Chip Zucchini Bread

The Casual Classic | Zucchini Bread

Yes, this is as good as it looks. And yes, it's also decently healthy (aside from the chocolate part). This is my dark chocolate chip zucchini banana bread, and it's gluten free, grain free, dairy free, and absolutely delicious - even for breakfast if you feel so inclined. I make my regular banana bread so darn often that I decided I needed to try something new this time around. And although it's not as amazing as my original banana bread, this version is a great twist on the original recipe.

The Casual Classic | Zucchini Bread

Zucchini is super high in fiber and low in calories, making it a great food to incorporate into any recipe. It's also rich in potassium, just like bananas, so you're really getting your fill with this recipe. I used coconut flour, as usual, which is also super high in fiber and even better, low in carbs. But really, how good is this recipe!? This bread is also sweetened naturally (aside from the chocolate chips which are totally optional), and fulfills my constant dessert craving that I have throughout the day. Luckily, I don't feel guilty snacking on this one, which is exactly why I make recipes like this!

The Casual Classic | Zucchini Bread

Recipe:

  • 1 cup organic shredded zucchini, or about 1 medium sized zucchini
  • 1 large ripe banana, mashed up
  • 6 organic eggs
  • 3 tbsp REAL maple syrup, or raw honey
  • 2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • 3/4 cup coconut flour
  • 2 tsp cinnamon
  • 3/4 tsp baking soda
  • 1/2 tsp salt (I used pink Himalayan)
  • 1/2 to 1 cup dark chocolate chips (optional, depending on your preference)

Directions:

  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. Squeeze the excess water out of the shredded zucchini either in a paper towel or dish towel.
  3. Throw everything together in a food processor (minus the chocolate chips) on low until well mixed.
  4. Fold in about 2/3 of the chocolate chips to the mixture.
  5. Pour mixture in to a greased (I used ghee), 8x8 pan, and sprinkle the remaining chocolate chips on top.
  6. Bake at 350 degrees for about 30-40 minutes, or until the top is nicely browned and you can insert a toothpick in the middle and it comes out clean.