Pinterest Challenge #27

 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

My Version:


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!


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