I am super excited for this tzatziki and avocado egg salad. A healthier take on a classic sandwich filling, this recipe uses Greek Yogurt and tzatziki for a fresh, Mediterranean inspired flavor.[jumptorecipe]
This recipe happened by accident today when I was going to use some of the hard-boiled eggs I cooked earlier this week to make egg salad and discovered that I didn’t have any mayo. I sub greek yogurt for mayo in my tuna sandies all the time, so I figured, why not.
And then I saw it. A little container of tzatziki sauce leftover from our dinner a few nights ago, and the light bulb went on. I love tzatziki sauce, which is basically just greek yogurt, dill and cucumber. It has such a wonderfully crisp flavor. Add fresh avocado for extra creaminess and we are good to go.
If you don’t have tzatziki sauce you can use an extra 2 tablespoons of greek yogurt and 1 tsp of fresh chopped or dried dill. You won’t get the cucumber flavor, but you will still have that lovely dill taste.
- 6 hard cooked eggs, peeled and cut into chunks
- 1 green onion, chopped
- ½ avocado, cut into chunks
- 1 teaspoon yellow mustard
- ¼ cup greek yogurt
- 2 tablespoons tzatziki sauce
- ¼ teaspoon seasoned salt
- Dump all of the ingredients into a bowl and mash together.
- Serve in a pita or as a sandwich with lettuce, avocado slices and cucumber slices.
You can serve this delish egg salad on sandwich bread or in a pita with lettuce, fresh avocado and cucumber slices. Spoon it on top of mini toast points or crackers or enjoy a hearty dollop atop a bed of salad greens. As you can see, I used some of the same fun colored Easter eggs that made an appearance in my macaroni salad.
Hemi was getting into it too, though he wasn’t sure what all the fuss was about because he doesn’t really like eggs (unless they come with a side of bacon).