Oh man, I don’t remember the last time I had egg salad. Furthermore, I’ve never had AVOCADO egg salad. Last night I was trying to figure out what I could make for today’s post that was already in my cupboards and fridge. I felt like that’s the REAL test to cooking at home right? Especially on the fly~
Original Recipe: Click Here
I boiled 8 eggs and cut 2 small avocados. Then I added mustard, a liiiiittle mayo, saracha (my fave), and some salt/pepper. Then I mashed it to large pieces (the way i like my egg salad)
SOOOOO YUMMMYYYY~~ I love the kick that saracha gives
I wish I could have eaten it on toasted sourdough bread, but by the time Markel and I ate it at lunch it would have gotten hard.
This recipe brought old times back and reminded me that egg salad EXISTED. Next time, I want to try to put some bacon in the salad so that I can eat it on sourdough with tomato, lettuce and onions. YUMM I definitely will remember to always add rich avocados to my egg salad. Really thickens everything up and you don’t have to use as much mayo!