Avocado Egg Salad

My mother told me of an idea/recipe she came across. It was deviled eggs, but instead of using mayonnaise or a dressing to mix with the cooked egg yolks, one would use hummus instead. I thought it was a great idea! I tried it, loved it and then changed the recipe around to use avocado as a variant! (I will write a post on the deviled eggs next time I make them).

I enjoyed the mashed down, creamy consistency of the avocado in the deviled eggs. I do not like eating plain avocado, but mashed with a little bit of garlic salt, I found, is amazing. I put the garlic salt in the mashed avocado for the deviled eggs, why not put the mashed avocado with the garlic salt on toast? It turned out fantastically! The family, my husband, daughter and I, were out of state visiting his side of the family. It was a great visit – very inviting! We cooked together and made all of the meals at home. This allowed for good conversation, passing of traditions, and – so I have learned is the norm – boisterous yelling (for no apparent reason). ; ]

A couple of mornings I tried to wake up early to make everyone a breakfast. I was not going to try and compete with eggs served on homemade tortillas, paired with avocado hot sauce – however, there were quite a few avocados that were only going to last one more day, so I thought about making a big batch of the avocado toast. It went over very well and is also surprisingly filling. My husband’s aunt and I started talking about the different ways that I use the avocado mixed with garlic salt and the deviled eggs came up. His aunt questioned, “Why not make an egg salad out of it?” “Sure!” I said, and acting like I had a known recipe, I started working on boiling the eggs and cutting the vegetables to make avocado egg salad sandwiches for lunch. I don’t think she knew I was making it up as I went along! Luckily, this dish is forgiving – no need to have exact measurements and wiggle room to add whatever you want. Pictured above, the sandwich has:

• 1 Avocado, mashed
• 4 Eggs, hard boiled, crudely diced
• 1/2 TBSP Garlic Salt (add to your taste – I like salt)
• 3/4 Onion
• 1/2 Bell Pepper (would have put more in, but I ran out)
• 2 Celery sticks

1. Prep all veggies and combine in a bowl.
2. Cut up hard boiled eggs and put in separate bowl.
3. Mash the cut and peeled avocado. Add garlic salt and stir.
4. Combine whatever amount of egg, vegetable and avocado ratio you would like together and stir. You can start slow and continue to add more of an ingredient to your taste and liking.

I have added diced tomatoes to this dish as well. If you are going to eat the whole dish and do not mind a slightly thinner consistency, (due to the extra juices in the tomato) tomatoes work in this dish. I feel any ingredient you would use in an egg salad would work in here, since all you have done is switched out the glue that binds things together.

There is a good bed of lettuce on the bottom slice of toast for the crunch. I have added cheese to the sandwich before but just didn’t feel like it this time.

And this, ladies and gentlemen, was dinner a couple of nights ago! Easy, filling and cheap! My husband’s family is in town this week and they are disappointed they missed out on this dinner – so I am making them a batch before they leave.

Thank you so much for reading and I hope this post finds you well, inspires positive change and gets some ideas flowing! Take care!