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Monday, April 22, 2013

Avocado Egg Salad

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I’d seen tons of different avocado egg salads around the Internet and the idea intrigued me. I’ve never had egg salad—always opting for tuna or chicken salad if given the choice—but given my love for both avocados and eggs, it seemed inevitable that I give it a try.

 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!

One Year Ago: Recipes for National Pecan Month
Two Years Ago: Open-Faced Teriyaki Chicken Burgers
Three Years Ago: Pasta and Shrimp Primavera

Avocado Egg Salad

-4 hard-boiled eggs, peeled and coarsely chopped
-2 avocados, diced
-1 bell pepper, diced
-salt and pepper, to taste
-bread, for serving

1. Combine eggs, avocados, and pepper in a small bowl, gently mixing to combine. Season to taste with salt and pepper.
2. Serve open-faced on toasted bread.