Last year about this time, my parents started a small chicken operation (9 hens + 1 rooster at last count). Consequently, they keep me flush with the best eggs I’ve ever tasted. Plus my veggie peels and scraps go to a very good cause!
I pinned this a couple of weeks ago, and I still have every intention of trying it as written. (I’ll report!) But this time, my overflowing stock of eggs led me in a different direction. This wasn’t much of a stretch for me since I already like to put avocado on my egg salad sandwiches, but this treatment makes it cohere better. Avocado slices are damn slippery and never stay in place. (Uh-oh, my neuroses are starting to show. #284: I like a well-behaved sandwich.) Moving on.
This was quite a tasty concoction… The only downfall with the avocado as a mix-in is that it doesn’t keep. I’m sure I could have remedied that with some citrus, but that wasn’t the flavor I was shooting for. So make it then eat it. Shouldn’t be difficult. If you’d prefer the mix chilled, refrigerate the eggs and avocado before you chop them up.
egg & avocado salad
makes enough for 2 *generous* sandwiches
- 4 boiled eggs, halved and sliced
- 1 avocado, diced
- 2 Tbsp thinly sliced green onions
- 1/2 tsp yellow mustard
- salt & pepper
Gently stir together the eggs, avocado, and green onions. Mix in the mustard and mayo. It won’t need much mayo — I think I used about a scant tablespoon. Salt and pepper to taste.
And for those of you who are here for the-sewing-just-give-us-the-sewing, here is a version of the tote that I made for a friend this week. This will
definitely probably be the last time I’ll subject you to the cute owl fabric…
I made it the “sideways” shape from the rightsizing post, just a bit smaller. The finished measurements are 12″ high x 15″ wide x 3″ deep, and the straps are a little shorter as well (20″). Great dimensions for a casual purse! (Have a great time in TN, Lauren!)