Yesterday I had a crazy craving for an egg salad sammie.  So, I put a few eggs in a pot, covered them with cold water, and set to boiling them.  Just as I was prepping the ice bath for the boiled eggs, I looked in the fridge and realized that I had maybe 3 tablespoons of Mayo left.  Deciding to save the eggs for tomorrow, I resigned myself to a boring old salad and started pulling ingredients out of the fridge.  That’s when I saw him.  That delicious, life saving veggie.

Sitting there in my fridge.

Mr. Avocado, meet egg salad.

I’m sure someone else has done this before, but as I started throwing ingredients in that bowl, I felt like I was making something up.  Something WONDERFUL.  Here’s my “recipe.”

Avocado Egg Salad

• 1 Avocado
• 4 hard boiled eggs
• about 3 T mayo
• Diced Red Onion
• Little bit o’ Sea Salt
• Lime Juice

I was going to throw in some Dijon Mustard, but I realized that the bottle in the fridge was a) expired and b) pretty much empty.  It tastes great without, though.  I used a potato masher to mash up the avocado and the eggs and then I added all the other ingredients. Not too tricky at all.  Toast up a couple slices of bread and pair with lettuce on a sammie.

The verdict: It’s delicious. David and I decided that we don’t want to make our Egg Salad any other way ever again.