September 22, 2011 by buttermilkbaker
This, my friends, is my new favorite version of egg salad. While I’ve always been a fan of this creamy dreamy yellowy concoction–my friends and I used to make our own in the cafeteria for lunch everyday–I’ve rarely made it at home. Especially not for dinner. Usually I’m more in the mood for a hot dish come dinnertime, so eggs tend to make appearances more as fancy (ha!) fried egg sammiches or overloaded omelets.
But last night I had a novel idea. One look at my sad, neglected, still-full carton of eggs had me feeling particularly inadequate and motivated me to get moving in the kitchen. It being 10pm at this point left me with very few options…so boiling it was! Half an hour later I was chopping those slick suckers up into a bowl with a slew of fantastic (and random) ingredients. Ladies and gentlemen I present to you: spicy avocado egg salad.
3 hard boiled eggs, 1/4 avocado, 2 tbsp mayo (or miracle whip–don’t hate!), 2 tsp mustard, 1-2 tsp sriracha, salt & pep & smoked paprika (to taste) = the most delicious unconventional egg salad that’s ever graced my lips!
It actually tasted a lot like mashed up deviled eggs with the lovely and always-welcome addition of avocado. I’ve always loved eggs with avo anyway, so it’s only logical that they’d work together in salad form. The sriracha (like spicy ketchup) adds just the right zip to cut through the creaminess. Y’all gotta try this.
Fage 0%, nectarine, strawbs, milk and oats with a dash of maple syrup. MmmMM.
And yes, that is a fluffy white robe in the bottom left hand corner you’re seeing.