Spicy Avocado & Microgreen Salad

Spicy Avocado Egg Salad
By: Co+op, stronger together

Total Time: 25 minutes; 10 minutes active
Servings: 4-6
Creamy avocado serves as “nature’s mayonnaise” in this amazing egg salad.

This rich sandwich filling goes great with all kinds of bread. Serve on a fluffy brioche roll, between two slices of hearty rye or tuck into a whole-wheat pita (or your favorite gluten free bread) and add a lettuce leaf, fresh microgreens, and tomato slice, if you wish. Or serve as an appetizer in a pretty bowl, surrounded with an assortment of crackers or toasted slices of whole wheat baguette.

Nutritional Information
200 calories, 13 g. fat, 315 mg. cholesterol, 470 mg. sodium, 8 g. carbohydrate, 4 g. fiber, 12 g. protein



  • 6 large eggs
  • 1 large avocado, divided
  • 2 tablespoons fresh lime juice
  • ½ teaspoon salt
  • ½ teaspoon chipotle powder
  • 2 medium scallions, chopped
  • 1 rib celery, chopped
  • 1 large jalapeño, chopped
  • 1/4 cup fresh cilantro, coarsely chopped


  • Place the eggs in a medium pot, and add cold water to cover them by an inch. Place over high heat and bring to a boil. As soon as the water comes to a full rolling boil, remove from the heat, cover and let stand for 14 minutes.
  • Drain the eggs, rinse with cold water, then place the cooked eggs in the refrigerator to chill completely. When cold, peel, rinse and chop the eggs. Place in a medium bowl.
  • Halve the avocado and remove the pit, then scoop half of the flesh into a large bowl. Mash thoroughly, then stir in the lime, salt and chipotle powder.
  • Add the scallions, celery, jalapeño, cilantro and chopped egg, and stir. Using the tip of a paring knife, cut the remaining avocado half into cubes in the shell, then use a spoon to scoop the cubes out into the salad. Fold into the egg salad, and serve.

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