Years and years ago, I had lunch with my mom in Tulsa. I’d just been to a hair salon to try to reverse the tragic effects of having used Sun-In on my hair that entire summer, and my mom and I were celebrating that the hairdresser had successfully been able to change my hair from shocking pink to a passable strawberry blond in just a couple of hours. It was cause to celebrate!
The lovely little restaurant where we lunched served an avocado egg salad on a soft whole wheat tortilla. At the time, I thought it was the most delicious thing I’d ever tasted. To this day, it remains one of the more memorable lunches I’ve ever had. Perfect in its simplicity and lack of regard for counting fat grams.
Yesterday, I whipped up my version of the egg salad.
Today, I’m on the search for Sun-In. Wish me luck!
The reason I had the idea for egg salad is that I had all of these peeled hard boiled eggs leftover from last weekend. A cinch!
Slice them in half, and throw them in the bowl of a food processor. (You can also just mash it all together in a bowl, using a fork.)
Halve a couple of avocados, pop out the pit, and scrape the good stuff into the bowl.
The softer the avocado (without it being bruised) the better.
Grab some mayonnaise…
And throw it into the bowl.
Add plenty of salt and pepper…
And a little red wine vinegar.
Or regular white vinegar.
Or red wine vinegar.
Whatever floats your boat.
Now just pulse-pulse-pulse until the egg salad reaches the consistency you want. The avocado will mix with everything and give the salad a lovely light green color.
Yum. It’s all that can be said.
Now, you’ll want to serve it right away since it does contain avocado and will begin to discolor no matter what tricks you employ, so here are two of many ways you can serve the salad:
A sandwich. I love this pump-rye swirly bread. It’s pretty and zany.
And pretty zany.
In a bowl, mix a small amount of Dijon (spicy if you have it) and mayonnaise.
Stir it together and spread it on both slices of bread.
Grab some of the egg salad…
And spread it generously on the bread.
Chop up some chives…
And sprinkle them on the top.
Then lay on a couple of thick slices of tomato, top with the other slice of bread, and chow down.
But yesterday, this really hit the spot. A very thick slice of tomato. A nice scoop of avocado-egg salad. A sprinkling of chives. On a 102-degree day, it was cool and wonderful and divine.
Give avocado egg salad a try this week! It really is a treat.
Love,
P-Dub
Here’s the handy dandy printable:
