Brenda over at Meal Planning Magic is hosting a blog hop called Eating the Alphabet Recipe Challenge. Each month, we work through the alphabet, a few letters at a time, and develop recipes using fruits, vegetables, grains, or legumes starting with that month's letters. This month is the first and letters A & B are on the table. Har-dee-har-har.
Being the ditz that I am, I've been meaning to do this challenge for months, but it slipped my mind until just a few days ago. Thankfully, this avocado egg salad (A for Avocados!) was already on my to-do list.
Think about your usual egg salad. Now make it extra creamy and rich. Due to my dietary restrictions this month, I served it over a bed of arugula, but I'm pretty dang sure this would fly on a sandwich or in a wrap. With all the healthy fats in here, this is uber-filling. Much more than you'd expect.
I can't get through this post without pointing out that awesome pink vintage glass I scored from Goodwill last weekend. How gorgeous and sophisticated is that? Probably one of the classiest items I own and I only paid $.99 for it. Among a ton of other things, I also got a vintage springform pan that is absolutely dreamy. Believe me, I'm itching to see how that one runs.
Avocado Egg Salad
Adapted from this recipe
Yield: 2 large or 4 small servings
6 hard-boiled eggs, peeled and chopped
1 avocado, chopped
1/4 cup mayonnaise (homemade rocks)
Juice from half of a lime
1/4 teaspoon sea salt
1/4 teaspoon ground mustard
Black pepper, to taste
Place eggs and avocado in a medium bowl.
In a small bowl, stir together