I don't know why this idea hasn't occurred to me before. I love the combination of eggs and avocado! If I'm going to have a fried egg sandwich or an omelet I almost always slather the green stuff on top. So to add diced avocado to egg salad seems totally obvious and I'm smacking my own head for figuring it out just now. (Ok, I'm not really abusing myself, but there was that drunken period of time in college when I thought it was hilarious to slap my own face. Not sure why I admitted that.)
This is an easy and fun twist on regular old egg salad. Call it "green eggs" and serve it with ham! Or serve it on lightly buttered toast with lox and a squeeze of lemon, like I did. However you eat it, don't hit yourself, because that's weird.
Avocado Egg Salad
(Serves 2)
4 eggs
1 avocado
2-3 T mayo
1 tsp dijon mustard (optional)
Salt and pepper to taste
Place eggs in a saucepan and cover completely with water. Bring to a boil on the stove, then cover, turn off heat and set timer for 15 minutes. Once time is up, remove from stove and rinse eggs with cool water. Peel. Dice eggs and avocado and place in bowl. Add mayo and mustard, and stir. Season to taste with salt and pepper.
