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Summer Egg Salad




It’s always on the menu at the Juice Hive and Health Emporium, and the Cottage Café, both in Bluffton. Check them out and visit the next time you’re in the Lowcountry of South Carolina. Yummy!


Serves four


8 whole hard-boiled cage-free eggs, peeled
2 whole avocados, pitted, scraped from skin
2 Tablespoons Greek yogurt
2 Tablespoons mayonnaise
2 teaspoons red wine vinegar
2 Tablespoons Dijon mustard
salt and black pepper to taste
1 teaspoon chives, chopped
1 Tablespoon fresh cilantro, chopped
1 Tablespoon fresh parsley, chopped
2-3 ripe beefsteak tomatoes, cut in half, carved out
Paprika for garnish
Flatbread or seeded crackers


Combine the first seven ingredients in the bowl of a food processor.

Pulse a few times, scraping the bowl if necessary. Continue pulsing until ingredients reach a chunky consistency. Do not over pulse.

Remove blade, pour contents into bowl and stir in chives, cilantro and parsley. Add more salt and pepper if desired.

Carve out your tomatoes, then fill each one with the avocado egg salad. Sprinkle with paprika.

Serve with flatbread crackers on the side!

Note: Keeps two days in refrigerator



Note: These are the folks who just won the 2018 Good Foods Awards for Shiso Leaf Kimchi and Low Country Kimchi. You’ll have to visit them to pick up a jar, but for healthy food lovers, it’s worth the drive.

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