Ok, so let’s just pretend that my last five posts didn’t all have “egg” in the title somewhere, shall we? I mean to be fair, of those last five only three actually featured egg. Also it’s spring and Easter so eggs are totally apropos. Right? Let’s just all agree, it’ll make things a lot easier.
Speaking of Easter. I bet you all have dozens of dyed hardboiled eggs just waiting to stink up your fridge. Let me take some of those off your hands with this totally awesome, mayo-free egg salad. Urgh, it’s so good I make little batches of it every other night. I’m sure I’ll get sick of it eventually, but for now I’m in heaven.
Before we get to that though can we talk about how when I was a kid my parents hid both real and plastic eggs on Easter. It was the tradition for a long time. Except my dad is really good at hiding eggs and I’m pretty sure one year we couldn’t account for one real egg. I distinctly remember us all looking at the egg carton with the single empty slot with something akin to mild panic.
I mean there could really only be two outcomes to the missing egg: 1) The dog finds it, eats it, and has some righteous farts for a day. 2) We eventually smell it out. Either way, our senses were going to be assaulted and there was no winning.
I don’t remember how or if we found that missing egg. But I do know that we stopped hiding real ones shortly thereafter.
So, before your eggs start smelling, why not whip up a batch of this awesomely springy, not even remotely boring, and totally healthy egg salad? I vote yes.
- ½ ripe avocado
- 2 - 3 tbsp chopped fresh dill
- 1 tbsp whole grain mustard
- 2 tsp olive oil
- 3 hard boiled eggs
- In a small bowl mash the avocado with the dill, mustard, and olive oil until the consistency of guacamole.
- Give half a lemon a gentle squeeze over the avocado and stir again.
- Using an egg slicer, slice your egg first the long ways, then turn it and slice it again so it's cut into tiny cubes. Alternately you can peel the egg, cut in half and drop the yolk into the avocado and then dice the whites.
- After all the egg is added to the avocado mash it around so that the yolk is fully incorporated.
- Season with salt and pepper to taste.
- Serve immediately or cover in an airtight container and store in the fridge. The avocado will start browning pretty quickly so I eat it within 2 days. Making it in smaller batches keeps it fresh longer