Thursday, May 24, 2012

green eggs - hold the ham

As Vance and I have been transitioning to our new home this week, cooking or grilling dinner has gone by the wayside. Last night was an easy egg 'n avocado salad (therefore - green eggs). This is a bit of a twist on an oldie (but goody). Served on toasted whole grain bread with lettuce and tomato - a fast and easy dinner or lunch.

5 whole hard boiled eggs, peeled
1 whole avocado, pitted
2 tablespoons mayonnaise
1/3 cup minced onion
2 tablespoons chopped sweet pickles (I used Bread 'n Butter)
2 teaspoons prepared dijon mustard
1/2 teaspoon Kosher salt
black pepper to taste

Combine all ingredients (scrape avocado from skin) in the bowl of a food processor or mash peeled eggs on a plate with a fork and place in a bowl with other ingredients. Pulse a few times, scraping the bowl once or twice if necessary. Continue pulsing until salad reaches the consistency you want: chunky or more smooth! This makes about 4 to 5 sandwiches. Yum!

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