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Avocado Egg Salad & Instant Pot Hardboiled Eggs Recipe

Hey! I hope you all had a great weekend! We had a lot of family time. Friday Ella had her Kindergarten play at school, it was absolutely adorable! That night we took her to her favorite spot for dinner (Minella’s Diner, their Greek salad is legit) to celebrate all the hard work she put in this past month! Her teachers had them practicing every day, and she was so excited about it!

Every Saturday morning I teach two back-to-back yoga classes at SOL, and this Saturday we head over to my nephew’s 3rd birthday party a little while after I finished teaching. The cousins all have a blast together, it is my favorite to watch the cuteness unfold.

On Sunday morning I skipped yoga (Weez and I usually go), and I made pancakes for the kids (they are OBSESSED with this recipe), then I took Weez to see Beauty and The Beast with my good friend who has a daughter the same age as El. I can’t even deal with how good that movie was. My girlfriend makes this Non-GMO popcorn recipe on my blog regularly, so we both brought a bag for our girls. It is rare I get to the movies, but when I do I always bring some as opposed to buying. Organic popcorn kernels in the bulk bin at Whole Foods is like $1.00 a pound, and I always have coconut oil and butter on hand. Not only is it a million times healthier, it’s a fraction of the cost! I first put this recipe on my old blog in 2011, and we STILL love it more than the stale movie popcorn with fake butter. Mike tells me I make the best popcorn he ever had, and he is very tough to please when it comes to food!

I usually spend tons of time in the kitchen Sunday between getting up early to make breakfast (like pancakes or waffles) before yoga, then prepping some things for the week like bone broth, or hardboiled eggs when I get home in the afternoon. We were out so much this weekend, which I had anticipated, so my instant pot came to the rescue Thursday afternoon when I had a little time to prep.

My favorite healthy snack and emergency food are hardboiled eggs. The key to keeping my sugar intake low and fighting cravings is always having these guys around for quick protein.

If you do not have an instant pot, here is how I make hard boiled eggs on the stove. I thought they peeled perfectly until I got my magic pot!

Jax loves hardboiled eggs, Weez is very anti-egg, always has been, just like her Uncle CJ was when he was a kid. My mom would ask him every morning if he wanted eggs (knowing he didn’t like them) and each time he would patiently say in his little cute voice “I no like eggs” … now as an adult he is into eggs, so I won’t lose hope for Ella!

These soy-free Family Cow eggs are perfection. I can’t eat eggs from anywhere else since I’ve been eating these. Just look at that yolk!

Ohhh and check out this post if you aren’t filled in on how to pick out the perfect avocado!

Before discovering this mayo I talked about on The Friday Five the other day, I would use full-fat Greek yogurt and/or dijon mustard in things like egg salad or tuna salad. I don’t really eat yogurt that much anymore, and the kids don’t really prefer mustard, so I was so excited to find this healthy, not gross alternative (no added sugar either!)

A little goes a long way, and both of my kids love it on tuna and chicken salad!

This recipe is pretty simple, and it goes great on top of greens if you don’t want to eat it by itself!

Perfect Instant Pot Hardboiled Eggs

Place eggs on trivet in the instant pot. Add 1 cup of water. Seal and make sure the steam valve is on “sealing.” Hit manual, high pressure for 5 minutes. Quick release and allow the steam to fully release then add to an ice water bath for at least 5 minutes before peeling.

(if you do not have an instant pot check out my perfect boiled eggs recipe)

Avocado Egg Salad Recipe

Serves 2

  • 4 large hardboiled eggs, chopped
  • 1 large ripe avocado, mashed
  • 1 TBSP Primal Kitchen Mayo
  • Himalayan sea salt, to taste
  • black pepper, to taste
  • paprika, just a dash

Cut up eggs, dice or mash avocado into the sliced eggs, add mayo, salt, pepper and mix thoroughly. Add a dash of paprika. Serve and enjoy!

 

I’ve been practicing the half bun, and still can’t seem to get it right. The key was adding a ponytail first and then pinning it, and my hair has to be like 2 days dirty and full of texture. If you have any tips let me know! PS-I am going to mourn the crap out of retiring my Old Navy blanket scarf for the season … It has become a part of me, just ask my people.

 

Talk soon!

XO

-Laury

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