At least once a year my Mother and I have the same conversation. It starts out like this:
Me: They have egg salad on the menu! I’m going to have egg salad!
or, like this:
Me: I just dyed easter eggs at a party; I think I’m going to make egg salad!
And, it always continues like this:
Mom: I can’t believe you like egg salad.
Me: Well, I do.
Mom: I don’t like egg salad.
Me: I can’t believe you don’t like egg salad.
Mom: I don’t know where you ever had egg salad that you would have tried it and known you liked it. I never made you egg salad. I don’t like egg salad.
Me: I don’t know where I had it first, either. But, I do like.
Mom: I think that’s weird.
Seriously. I can’t tell you how many time we’ve had that conversation but we’ve had it a lot. My mom doesn’t like egg salad. Isn’t that weird? Anyway, I love it. I love it so much that it is a stumbling block in me ever being a real vegan. But, I did dye easter eggs at my friend K’s this weekend and so I have an awesome set of eggerinos just waiting to be made into something delicious now that they’ve been made into something beautiful.
Normally, I just do the regular egg-mayo egg salad, just isn’t exciting but is super tasty (and full of fat) but today I decided to jazz my salad up. So, I mixed some garlic, shallots and avocado together.
Then, I added my chopped hard-boiled eggs.
And, finally a spread the whole concoction on a piece of toast. Delicious. If you are a fan of egg salad (and avocados!) I encourage to try my recipe below.
Avocado Egg Salad
4 hard boiled eggs, peeled and chopped
1 clove of garlic, minced
1 shallot, minced
1. cut the avocado in half and scoop its insides into a bowl
2. add the shallots and garlic, stir until mixed
3. Add the chopped eggs, stir until mixed
4. Serve on bread or crackers or with a spoon.