I love avocados. Kirby loves avocados. He's been eating them since he was a pup before I knew what ingredients were safe, and not safe, for dogs. I've been making this egg salad for years but haven't felt comfortable sharing the recipe here until now. (We love deviled eggs made with avocado too).
For the longest time it has been reported that avocados were toxic for dogs but now holistic veterinarians, along with various credible websites, are touting their safety. It's the skin and pit which pose the problem as they contain persin which can cause digestive upsets and heart problems. That means don't just toss an avocado to your dog.
If you still feel uncomfortable then make it just for yourself and just give your pup a bite or two. No adverse reaction? Then next time give him a little more. Eventually you'll be splitting the recipe, half for the humans and half for the dogs. It's that good!
Avocado Egg Salad
Cook Time: 20 minutes
Nutrition facts: 132 calories, 98 calories from fat Total fat: 10.9g or 17% (2.7g saturated fat, 0.0g trans fat)
- 12 large eggs
- 2 small pitted and peeled avocados
- 2 tablespoon plain greek yogurt
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon turmeric
- 1/4 teaspoon sea salt
- Boil the eggs, peel and chop. Set aside.
- Use a blender or food processor to thoroughly combine the remaining ingredients.
- Mix into the chopped eggs.
This will keep for up to five days in the refrigerator.