I needed a day like yesterday. Over the past few weeks, between the book release, friends visiting, Shane working crazy hours ,and two big assignments that were due in grad school, it has been go, go, go around here. Most of the time (except for the homework), we’ve been busy for wonderful reasons. But that didn’t make it any less crazy.
Which lead to yesterday. Easter. Usually, Shane and I will host a dinner for our Minnesota friends. Yesterday, we decided to celebrate with just each other. We turned the crock pot on, dyed eggs, and made a carrot cake (in the shape of a bunny, of course). I thought I would miss the big dinner or the fact that we weren’t making a fuss over a holiday would make it less special. Instead, it was exactly what we both needed. We got to spend the whole day together for the first time in weeks, and it was just what the Doctor ordered (hee hee, we’ve been having a Doctor Who marathon this past week. I couldn’t help myself). In the evening, we got to Skype with friends and ended the day by playing Lord of the Rings: The Card Game like the true nerds we are. It was pretty perfect.
After such a relaxing day, I’m feeling recharged and ready to go. It is APRIL, people! Spring is not quite here yet in northern Minnesota, but we’re planning our garden (our first REAL garden!!!) and I have just over a month left to go in this semester. May will bring the book tour and my birthday (two of my favorite things EVER!), but for now, let’s stay focused on what really matters. And by that, I mean egg salad.
Since I was a child, I’d look forward to dyeing Easter eggs because I knew Mom would be turning all the leftover hardboiled eggs into one of my favorite sandwiches. I love egg salad. I know that means most of you are giving that sentence a strange or disgusted look. Shane does the same thing to me–he can’t fathom how I can love such a food. But I don’t care. DO YOU HEAR ME, WORLD? I LOVE EGG SALAD! I don’t, however, love mayonnaise or the calories and fat that weigh traditional egg salad down. What is an egg salad loving girl to do?!
The answer? Avocado Egg Salad. Yup. You heard me right. Those fat green fruits are loaded with healthy fats and make a super creamy egg salad that you can feel good about eating. As a bonus, your egg salad is green. Which is pretty cool.
I found a great recipe on Two Peas and Their Pod, and have been in egg salad heaven ever since. This is what I’ll be making later today and happily munching for the rest of the week.
Avocado Egg Salad of POWER!
6 hard boiled eggs, chopped
3 medium avocados, pitted, peeled, and chopped
3 TBSP lemon juice
1 small onion, chopped (if you’re in a pinch, use onion salt)
3 TBSP mustard (add more or less to taste)
Dash or two of Hungarian paprika, to taste
Dash of garlic salt, to taste (I usually sprinkle in about a teaspoon)
Salt and pepper, to taste
Super Simple Directions
Mash the avocado. Mix everything together. That’s it.
I think this egg salad is best on toasted bread or in a leafy wrap. If you have leftovers, store in the fridge at room temperature. The lemon juice in the recipe should keep the avocado from turning brown (avocado does this as it oxidizes, like apple slices do). If your egg salad should brown a bit, don’t worry. It is still delicious and perfectly fine to eat. The color never bothers me; I’m too busy devouring my sandwich to notice. 🙂
Happy Monday! I hope you had as good of a weekend as I did!