The opportunity arose after my sister Julia, friend Kacey, and I dyed Easter eggs last month. My decorated eggs were nothing to write home about, but this egg salad definitely was! I kept things super basic, mixing a few hard-boiled eggs with diced avocado, chopped bell pepper, and a heavy sprinkle of freshly ground pepper and sea salt. Served atop toasted sourdough bread, this meal couldn’t have been easier. Ryan and I both loved it, so much so that our dinner conversation largely revolved around how much we love avocados (and consequently avocado egg salad). Something tells me I won’t be waiting until next year’s Easter egg dyeing to make this again!