Friday, April 18, 2014

Paleo Avocado Egg Salad


We are back from our spring break jaunt. The fridge is stocked and I'm ready to get the ball rolling again! Forgive me for such a simple recipe, but it's Good Friday and the kids and I engaged in our annual egg-dying ritual this morning.

The "problem" is that I'm the only one in the house who likes and eats hard-boiled eggs. Since I have a dozen to work through I tend to get started right away with this easy and delicious salad.

You might be able to tell in the photo that my salad looks a wee bit dry; I was at the mercy of the avocados available at the store and they were all a little underripe. Ideally you want to get a somewhat soft avocado for this, so that it will mash up and blend easily with the egg.

I love the Dijon mustard to add a little extra creaminess and tang. If you're feeling crunchy you can include some chopped pickles or celery, and feel free to fiddle with the seasoning.

Paleo Avocado Egg Salad

2 hard-boiled eggs
1/2 ripe avocado
1 tbs. Dijon mustard
salt, pepper & garlic powder, to taste

Combine eggs and avocado in a bowl, mashing with a fork. Stir in mustard, mixing until well-blended. Season to taste.

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