Come Sunday, you may find yourself with a surplus of hard-boiled eggs. May I suggest egg salad? With a twist? Swapping mashed avocado for the mayonnaise in your favorite egg salad recipe sacrifices nothing and, if anything, makes it all the more delicious. I’ve been loving this avocado-egg salad heaped atop slices of this sourdough toasting bread topped with sprouts or pea shoots. Here are a few other breads that would work well here:
Quinoa-Flax Toasting Bread My Mother’s Peasant Bread Seedy Sandwich Bread Everything Bagel Seasoning Peasant Bread
Here’s the play-by-play: Mash hard-boiled eggs with one ripe avocado, salt, pepper, lemon, and vinegar: Stir in chives … … and mustard and paprika. Stir, taste, adjust flavor as desired. Toast some bread. Top with avocado-egg salad and sprouts and pea shoots.
5 from 2 reviews I haven’t been making this egg salad with diced celery but if you like a bit more texture, add a finely diced stalk or two (1/4 to 1/2 cup).
