I decided to get a little crazy and mix pine nuts in my egg salad since I love them and had them in my cupboard. It added a nice crunch! Then I got even crazier and topped my egg salad english muffin with mashed avocado. It was awesome! Egg salad + pinenuts + avocado = Meatless Monday Magnificence!
Mayo-less Egg Salad
An Ashley's Cooking Adventures Original
Makes about 4 servings
10 eggs, boiled and peeled
1 cup sour cream
1 cup celery, diced
2 tablespoons dijon mustard
2 tablespoons fresh dill, minced
Several green onions, chopped with white and green parts
Salt and pepper to taste
1/4 cup pine nuts
1 avocado, mashed (if you want to go a little crazy!)
Place peeled eggs in a large bowl and chop finely with serrated food chopper.
Scoop in sour cream and mustard and mix until smooth. Add in celery, dill, green onions, and pine nuts. Salt and pepper to taste.
Refrigerate until ready to serve. Top with mashed avocado and enjoy!