Let’s eat: Avocado Egg Salad

If you read my Valentine’s Day post last week you know that I made an avocado egg salad as our “quick and cozy celebration dinner at home” meal. The recipe was inspired by the Pioneer Woman blog (who makes the most incredibly yummy things) but I added a little twist of my own just because I now finally got into cooking and love to experiment and throw a little something else in the mix. This meal is actually incredibly easy and quick to make, it’s filling on its own but can also be a great snack or appetizer if you’re planning on having people over.

So, here it goes :

By the way this recipe is for two but my boyfriend eats a lot so it can easily feed 3 to 4 as well.

Ingredients:

1. 4 – 5 hard boiled eggs (I’m going with the premise that everyone knows how to boil an egg here)
2. 2 avocados (it’s actually quite a lot but we love avocados and can never get enough)
3. ½ an onion
4. 2 decent tbsp of mayonnaise (I use regular organic, but low fat will do as well if that’s more to your liking)
5. 1 to 1 ½ tbsp of Dijon mustard (this depends on how spicy you like it. I usually use one spoon and find it’s just right but some like it hot )
6. 1 tsp of paprika (I don’t know why but I feel like this makes all the difference)
7. Salt’n Peppa

Let’s get started, shall we…

Slice and chop half an onion and put it in a bowl with a flat bottom (easier to mash that way). Halve the eggs or slice them up (you’re going to mash them anyways so doesn’t really matter). Add to the bowl with the onions. Halve the avocados, take out the pit, and spoon the avocado out into the bowl with the onions and eggs. Add the mayo and begin mashing. You can also do this with a mixer if you prefer smooth results, but we like it sort of chunky. I use the potato masher because it’s quicker but a fork will do also. When almost mashed add the Dijon mustard and paprika. Continue mashing. Try and decide whether you want to add salt or not. It’s already a salty meal but I still add a pinch of it and a pinch of pepper (we’re salty people). Voila, you’re done. We eat it with a fresh whole wheat baguette, made into a sandwich but you can also use rye.

If you want to use it as an appetizer I recommend toasted bread or on top of halved tomatoes (like Ree, the Pioneer lady does it!)

Now, I’m getting hungry again…