When I found this recipe online I was super stoked to try it. Who doesn't love an egg salad sammie? I don't know about you but it brings me back to my childhood when my mother would make them for me during the summer. I would sit in our quintessential 1970's wallpapered kitchen with linoleum floors eagerly awaiting my special lunch. The chopped hardboiled eggs smothered in mayonnaise (never Miracle Whip) with celery to add some crunch, served on white Wonder Bread (with the crust on) were absolutely delicious!
Things have changed since then and I find myself eating healthier. I find the store bought mayonnaise with olive oil to be quite tasty but still very questionable in terms of calories, nutritional value, and preservatives. Using fresh avocado adds creaminess and a lovely nutty flavor with the added benefit of heart healthy monounsaturated fats, potassium, and other natural vitamins and minerals.
The recipe I am sharing with you is super easy and you can add any vegetable you like such as green olives, red pepper, celery or whatever floats your boat. The corn adds a bit of sweetness and the lemon helps to preserve the natural color of the avocado. Using a good quality extra virgin olive oil such as Amphora Nueva makes a big difference when it comes to taste. But just use whatever you have in your pantry. As for the bread, I find a good gluten-free bread such as Udi's Rye or Millet & Chia to be delicious, but serve it on whatever bread you like or serve it without. Enjoy!
2 or 3 eggs, hard boiled
1 avocado, finely chopped
1 tablespoon lemon juice squeezed fresh from a lemon
1 or 2 green onions, chopped
3 tablespoons boiled corn
1 tomato, thinly chopped
1 tablespoon extra virgin olive oil
Salt & pepper to taste
Mix chopped avocado and lemon juce in a large bowl.
Combine it with other ingredients in the same bowl except tomato.
Serve on bread slices with chopped tomatoes.
*Recipe by Zerrin at Give Recipe https://www.giverecipe.com