Avocado Egg Salad

I’m still recovering from my pizza cheese blister on the roof of my mouth. Yesterday I tried to continue eating like I normally do and it was a painful day! Hot coffee, ow! Warm open-faced egg, cheese, avocado & tomato sandwich, ow! Taco, ow! Meringue cookie, ow! Turkey foccacia sandwich, ow! Tomatoes with balsamic vinegar, ow!!!
Today I decided to try again. We had room temperature oatmeal for breakfast, lukewarm coffee, and for lunch I decided that nice soft bread wouldn’t hurt. But what to put on that bread? Peanut butter & jelly? As long as the peanut butter was smooth, I suppose, but a sweet lunch didn’t sound appetizing. Lunch meat with cheese? Sure, but boring! And then I thought of the amazing eggs my mom brought me! She buys eggs on the side of the road from a family that raises organic, free range, bug & weed/grass fed chickens with egg shells and yolks in the most beautiful colors! Egg salad sounded like it’d hit the spot.
I shelled the eggs after they were done cooking & had cooled. I grabbed the pickles, the yellow mustard and then went hunting for the mayo. “Hello? Mayo? Where are you?”, I said. Where in the heck was it? Oh, there, on it’s side in the very back. *phew* But wait! I looked for the expiration date & it had expired two months ago! This keeps happening to me. I don’t think my mom has ever had mayonnaise expire my whole entire life. Of course, I don’t use the name brand she uses so that could be why. But then, why don’t they make smaller jars in every brand?


Now what? Eggs shelled and no mayo. No plain yogurt either. I ran to my computer and Pinterested egg salad and there it was. The most recent egg salad recipe that I had forgotten to save on my Plan To Eat menu planner! Avocado Egg Salad! I was so excited! Avocados were in the fridge and I ran in there to get them.
I followed the recipe, except for the lemon juice because I thought that might alter the flavor and now I remember why that was important! The avocado has started to turn brown. I wonder if my husband will try it anyway? I also didn’t put in the green onion because I’m not a huge fan, plus it was an extra step and I was really hungry. I made two separate sandwiches, one with dill pickle relish and one without. Don’t bother trying the pickle relish… yuck. But the one without was AMAZING! I am so excited to have found this recipe (again) and will add it to my list of fantastic recipes!

Avocado Egg Salad

Yield: Serves 3-4 Prep Time: 5 minutes Total Time: 5 minutes


2 hard boiled eggs, chopped 2 hard boiled egg whites, chopped 2 small avocados, pitted and peeled 1 tablespoon plain Greek yogurt 1 tablespoon fresh lemon juice 2 tablespoons chopped green onion 1/4 teaspoon Dijon mustard Salt and freshly ground black pepper, to taste


1. In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard. Mash with a fork. Season with salt and pepper, to taste. Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it’s made.


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