I have an almost phobic dislike of mayonnaise. It wasn’t always this way. I can remember not caring one way or another about mayonnaise when I was a kid, but, as an adult, there are few food items that make me want to turn around and run more than the sight of mayonnaise. I don’t care for the odor, I possess no tender feelings about the taste, and, up until a jar mistakenly showed up in our refrigerator last week, I don’t think I had so much as touched a jar of mayonnaise for the better part of a decade.
So, what is a person to do when the topic of egg salad comes up? Ordinarily I would just excuse myself politely and then shudder off any lingering thoughts of the m-word, but since I have taken it upon myself to help those who may be in need of some post-Easter-egg-dying recipes, ignoring the problem really isn’t going to help anyone. Besides, shouldn’t we all just face our fears instead of—okay, no, so I am not even going to pretend that I am planning on making friends with mayonnaise. I’ve lived this long without it, and I think I am doing just fine.
Luckily for me, and lucky for the state of egg salad, one doesn’t need mayonnaise in order to whip up an utterly dreamy batch of egg salad. Looking for another creamy sidekick to help bind some eggs together, it occurred to me that I could just use the food that I have been using for years to adorn my sandwiches in place of mayo: avocado. Super smooth, wonderfully rich, and delightfully mild, avocados make a perfect addition to egg salad. Because I have been on a huge fennel kick lately, it seemed only natural to add a handful of chopped fennel to the salad, and, sprinkled with a shot of fresh lemon juice, it was just the thing to make this salad sing. Piled on slices of hearty, multigrain bread or nestled on top of a hill of fresh greens, it’s an egg salad I think anybody would greet with open arms.
And, in case you missed the link above, here is an article I wrote for Portland Farmers Market last year about naturally dying Easter eggs (those beautiful eggs seen in the picture above were dyed using onion skins!).
Avocado, Fennel, and Egg Salad
1/3 cup chopped fresh fennel
1 teaspoon fresh lemon juice
½ medium avocado, peeled and diced into cubes
3 hard-cooked eggs, peeled and diced
1 tablespoon chopped fresh fennel leaves
¼ teaspoon freshly ground black pepper
salt to taste
In a small bowl, combine chopped fennel and lemon juice. Toss to combine, then set aside while you prep other ingredients.
In a large bowl, combine avocado, eggs, chopped fennel leaves, pepper, and salt. Toss to combine. Add chopped fennel, along with any remaining lemon juice from the bowl, and toss everything together to combine. Taste for seasoning. You may want to add more salt and pepper.
Serve on toasted bread, on top of fresh greens, or, if you are my husband and you like to use a tortilla chip as a fork, eat it as a dip with tortilla chips.