Sunday, April 20, 2014

Avocado, Egg, and Ham Salad

Here is slave's take on Green Eggs and Ham! Faced with a bowl bowl full of hard boiled eggs? Or perhaps you like the idea of egg salad but need to hold off the mayonnaise? Do you have a gluten problem? Lets see what we can do.

  • 8 large hard-boiled eggs, chopped (remove the yolks and only use 4)
  • 1 medium hass avocado, cut into ½-inch pieces
    1 cup cubed ham
  • 1 tbsp light mayonnaise
  • 1 tbsp fat free plain yogurt
  • 1 tbs yellow mustard
  • ½ cup finely chopped chives
  • ½ cup chopped celery
  • 2 teaspoons red wine vinegar
  • ½ tsp Kosher salt
  • pinch freshly ground pepper or sweet paprika.

First line up everything you need and chop the celery and chives.
Peel the eggs cut in half and pop out the yolks (you will only use four of them) chop up the whites.

Take out the left over ham and dice into ½inch pieces
Then cut the avocado lengthwise down to the hard seed inside.
Pull it apart and remove the pit with a spoon.
You can either cut a grid into the flesh with a dinner knife, the peel back the skin so that the cubes pop up or:
scoop out the flesh with a large spoon, invert and cut that into the cubes slave will show both.

Combine four of the egg yolks with the avocado, light mayo, yogurt, and mustard. Mash with a fork until well mixed. Next add the celery, chives, vinegar, salt and pepper.

In a separate bowl, mix the chopped egg whites with the chopped ham. Adjust seasonings as you prefer. Combine the contents of the two bowls together.

This is great on whole wheat bread.
If you wish to serve these as a wrap:
Lay a piece of lettuce, then a large spoonful of the egg mixture on flour tortillas and wrap.
If you wish to avoid the gluten, use a lettuce wrap or even serve in a hollowed tomato half!
You will find this a great egg salad that uses less half the egg yolks (less cholesterol) and lots of the healthy fats that are found in the avocado.

Add in the fun factor of eating “Green Eggs and Ham” and it will get your mind off of all that chocolate sitting around!

Happy Easter from My Master Indy and His slave!


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

1 comment:

  1. This can make a great potluck Marconi Salad
    Use any store brand of Mac and Cheese - just using the pasta only.
    Cook the pasta according to the box directions. When cooked, rinse in cold water!
    Add 2 tbs of oil and 1 tbs of lemon juice and mix this into the pasta well.
    Put this in a bowl, cover and refrigerate overnight.
    When ready to serve, mix. If taking to a potluck keep separated until mixing there in a serving dish.

    NOTE: the trick of adding oil and lemon juice to the pasta overnight before you mix in anything else will keep the salad moist and keep the pasta from soaking up all the juicy goodness.