Brenda over at Meal Planning Magic is hosting a blog hop called Eating the Alphabet Recipe Challenge. Each month, we work through the alphabet, a few letters at a time, and develop recipes using fruits, vegetables, grains, or legumes starting with that month's letters. This month is the first and letters A & B are on the table. Har-dee-har-har.


Being the ditz that I am, I've been meaning to do this challenge for months, but it slipped my mind until just a few days ago. Thankfully, this avocado egg salad (A for Avocados!) was already on my to-do list.


Think about your usual egg salad. Now make it extra creamy and rich. Due to my dietary restrictions this month, I served it over a bed of arugula, but I'm pretty dang sure this would fly on a sandwich or in a wrap. With all the healthy fats in here, this is uber-filling. Much more than you'd expect.




Avocado Egg Salad
Adapted from this recipe
Yield: 2 large or 4 small servings

6 hard-boiled eggs, peeled and chopped
1 avocado, chopped
1/4 cup mayonnaise (homemade rocks)
Juice from half of a lime
1/4 teaspoon sea salt
1/4 teaspoon ground mustard
Black pepper, to taste

Place eggs and avocado in a medium bowl.

In a small bowl, stir together mayonnaise, lime juice, salt, mustard, and pepper.

Add the wet ingredients to the eggs and avocado and gently stir.

Best served immediately or chilled for a short while.




If you want to join in for the rest of the challenge, head over to Meal Planning Magic to sign up.