It's hard to believe, but my husband refuses to eat an avocado unless there is guacamole involved.
Now, don't get me wrong- I LOVE guacamole!
But it has so many other possibilities...
I talked before about avocado chicken salad, avocado drizzled with balsamic, and that refreshing salad with avocado and slow roasted tomato.
Well, this afternoon I found myself staring at 3 avocados sitting on my counter that were just perfectly ripe and I had no idea what in the world I was going to do with them.
What is one to do with THREE avocados and no one to help eat them? They're so creamy and delicious but they're also rich and I certainly couldn't see myself sitting down and polishing them all of by myself before they got too ripe.
We all know I love egg salad, so I decided to make up a batch of avocado egg salad that I could snack on over the next couple of days.
I went with a recipe from Allrecipes that didn't call for anything I didn't already have on hand. The only change I made was using sweet pickle relish in place of chopped sweet pickles, mostly because I was feeling lazy :-)
This is SO good. I mean...I love egg salad, I love avocado...hard not to love that combination! Don't be afraid of the amount of red onion in this, trust me, it's right. I also used about 1/2 teaspoon of salt and a full teaspoon of ground black pepper.
Definitely a keeper.
This is another super-simple recipe! I followed the directions from Anna over at Morsels and Musings (how cute a name for a blog is that, seriously??).
Just slice the avocado in half and discard the pit. Cut the flesh in a crosshatch pattern, add some hot sauce (I used sriracha, cause, well, I love sriracha...), lime juice, salt, pepper, and parmesan and then broil it. I also added a little monterey jack because I wanted it a little meltier. Perfection! Warm and creamy- I couldn't help but think that this would be good scooped out and smeared on bread too!
6 hard-boiled eggs, peeled
2 avocados - peeled, pitted, and cubed
1/2 cup minced red onion
3 tablespoons chopped sweet pickles (or relish)
1 tablespoon prepared yellow mustard
1/3 cup mayonnaise
salt and pepper to taste
1. Mash the eggs with a fork in a mixing bowl to break up. Add the avocado, onion, pickle, mustard, and mayonnaise. Gently smash the ingredients together until blended. Season to taste with salt and pepper.