Avocado Egg Salad

Avocado Egg SaladI hadn’t done much grocery shopping since coming home from the Weston A. Price conference late Monday so my choices for lunch today were limited.  I had one boiled egg and one good avocado left in the refrigerator, so what could I do with those.   Egg salad came to mind but I wasn’t sure about adding an avocado.  Anyway, I decided to try it, and it turned out to be delicious and satisfying, as well as healthy.  Interesting looking too–pale green egg salad.

Here’s how I put it together:

Avocado Egg Salad

1 boiled egg, chopped (preferably from pastured chickens)
1 small organic Haas avocado
1 to 2 tablespoons homemade mayonnaise (from Kelly the Kitchen Kop)
Sea salt (Celtic Sea Salt) to taste
Freshly ground organic black pepper to taste

In a small mixing bowl, mash avocado with a fork.  Add chopped boiled egg, mayonnaise, salt and pepper.  Combine well.

I ate my salad with organic grape tomatoes and organic baby greens.

I had made the mayonnaise the day before, but it failed, and I was so thankful that Kelly had found a way to save the mayo.  It worked!

This entry was posted in Healthy Fats, Organic Food, Pastured Eggs, Real Food, Recipes and tagged , , , . Bookmark the permalink.

One Response to Avocado Egg Salad

  1. Wilfredo Caterina says:

    Some supermarkets sell pre-ripened avocados which have been treated with synthetic ethylene to hasten ripening. In some cases avocados can be left on the tree for several months, which is an advantage to commercial growers who seek the greatest return for their crop; but if the fruit remains unpicked for too long it falls to the ground.

    With best thoughts

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