Friday, March 16, 2012


Do you like green eggs and ham?  If you do, I have the perfect green egg salad for you.  It turns green when avocado is mixed in the recipe. I started eating avocados after I had gastric bypass surgery.  Their texture is smooth and they are easy on the stomach, so they have become good friends of mine. Almost two months after surgery I still have avocado about twice per week.  The other day I mixed half an avocado with an egg and a little light mayonnaise.  It tasted pretty good, so I got the idea of combining the ingredients to make a salad.  Below you'll find the recipe I came up with.  I ate an avocado and egg salad sandwich for dinner, plus I had leftovers!  While I was eating, I pulled off the top layer of bread because I could tell I was becoming full.  I ate about 3/4 of the sandwich.  My dogs, 2 bichons named Linus and Kelly, were kind enough to scarf up what I couldn't eat.  Aren't they darlings?  
Now you might say that the salad looks like guacamole, but it doesn't taste like it.  It has it's own unique taste.  Mild.  There is no garlic, there are no spices.  Also, because of the eggs, the salad is high in protein. Post gastric bypass patients must have a high protein intake.  This salad fits the bill!  Other types of protein I eat are chicken, fish, turkey, and legumes.  So far I can't tolerate red meat.  I tried it once, a month post surgery, and I felt as though I had swallowed a pound of led.  Relief came when I became nauseous and threw up. That's the dumping syndrome.  However, my green egg and avocado salad is tasty, mild, and can be had as a sandwich or it can be scooped on a bed of lettuce leaves and enjoyed that way.  There's enough to make 4 sandwiches.

Nutrition: Avocados are very high in potassium, vitamin E and fiber.  Studies show they can lower blood cholesterol in both LDL and triglyceride levels.  Currently, avocados are under research for potential anti-cancer activity. 

3 or 4 hard-boiled eggs 
about 2 tablespoons light mayonnaise 
½ teaspoon Dijon mustard 
2 tablespoons lemon juice 
1 stalk celery, chopped 
2 scallions, chopped, white and lite green parts only
1 teaspoon capers, rinsed and chopped 
1 ripe avocado, chopped 
2 tablespoons parsley, chopped
1 teaspoon dill, chopped
salt and pepper to taste 
Romaine lettuce and tomato slices 
Whole wheat bread slices, which are my favorite, or use your own favorite, toasted if you like 

In a large bowl mash the eggs and fold in the avocado, celery, scallion, dill and parsley. 
Stir in the mayonnaise, mustard, and lemon juice. Season with salt and pepper. 
Toast the bread slices and then top half of them with egg/avocado salad. 

Add the lettuce and tomato and top with the rest of the bread.  That's it!  Enjoy it!!!

I am linking this post to Souper Sundays at Kahakai Kitchen.
Every Sunday, Deb, from "Kahakai Kitchen"  has a round up of contributed posts featuring recipes of soup, salad or sandwiches.


  1. What a great pairing. I love avocados and egg salad so the combination sounds fantastic. Thanks for sharing it with Souper Sundays. ;-)

  2. Great idea to put avocado with eggs salad, definitely making your egg salad, looks delicious!

  3. I simply love avokado and this recipe is wonderful!

  4. This is a very colorful and attractive sandwich. Admitting I would have never thought to put eggs and avocado together. But it really looks delicious. Nice recipe, Ana