I’m not a fan of egg salad.
It’s so light and filling, and the flavor isn’t great.
If you’re a fan, you’ll love this egg salad, which is the perfect blend of sweet, crunchy vegetables and a healthy dose of avocado.
This recipe is super easy and it tastes great on a salad bar, too.
Print Quiche Recipe Ingredients 2 medium yellow onions, chopped into small chunks 1/2 cup olive oil 1 small avocado, peeled and diced 1 large eggplant, diced 2 cloves garlic, minced 1/4 cup olive butter 1/3 cup sour cream 2 tablespoons fresh lemon juice 1/8 teaspoon salt 1/6 teaspoon pepper Instructions Cook onions and olive oil in a large skillet over medium-high heat.
Add avocado and cook, stirring frequently, until lightly golden, about 3 minutes.
Add garlic and cook for a few minutes, stirring often.
Add eggplant and cook until tender, about 1 minute.
Add sour cream and lemon juice, and toss to coat.
Cook for another few minutes.
Remove from heat.
Remove avocado from skillet and reserve for serving.