I guess you could say we have a bit of an egg surplus going on here.
Which makes it only natural that I should start eating them for lunch in addition to breakfast.
Plus, it feels very good feeding our eggs to Bob -- I mean, it's the incredible edible egg, right? Perfect, untouched, pure food. Straight from the chicken's butt -- fresh as fresh gets.
So I searched for a delicious-sounding egg salad recipe. Honestly I associate egg salad sandwiches with kindergarten when my mom packed my lunch, and I don't exactly remember the taste fondly. Thus the need for a really special egg salad.
And I found it. Well, I found a version that used avocados and I improvised the rest. And it's GOOD. Last time I made it I found myself craving lunch all day long.
(And by the way, Mom and Big Gram, this would be great to make for Gram: lots of protein and good fats.)
AVOCADO EGG SALAD
6 eggs, hard boiled* and cooled and shells removed
1 avocado (or you could use two if you like)
1/4 cup sweet pickles (I used Grandma Kay's version of Gram's homemade pickles -- simply delicious)
1 tablespoon mustard of your choice (I used a three pepper mustard that is just amazing)
1/3 cup mayonaise
salt and pepper to taste
1. Chop the eggs, avocado, and pickles. (Some people probably just mash the eggs and avocado, but I like a chunkier consistency.)
2. Mix everything together.
3. Put it on some rye bread, slice some cheddar cheese and put that on there too, and EAT.
A perfect lunch for Bob!
* I had to look up how to boil an egg. This is what I found as the "proper" way: Put the eggs in cold water, bring to a boil, then turn off heat and cover for 10 minutes (my jumbo eggs could have used 15). Transfer the eggs to cold water again for a few minutes, then peel.
A double-yolker! I love these!