PHOTO: Lori Rice
Lori Rice
April 12, 2016

Gone are the days of your grandma’s boring egg salad recipe. Once your hens start laying those delicious first eggs of spring, you can spice up this old luncheon standby by incorporating some new flavors and, of course, everyone’s favorite vegetable this time of year: avocados. The mayo is kept to a minimum in this recipe because the texture of a perfectly ripened avocado adds a good dose of creaminess—and a lot of healthy fats—into the mix.

Yield: 6 sandwiches

Ingredients

  • 6 hard-boiled eggs, peeled and chopped
  • 2 T. finely chopped red onion
  • 1 small avocado, peeled and chopped (about 1/2 cup)
  • 2 T. mayonnaise
  • 2 tsp. hot sauce
  • 1/4 tsp. salt
  • 1 T. chopped fresh cilantro
  • 1 cup mixed leaf lettuce
  • 6 small buns or 12 slices of bread

Preparation

Place the chopped eggs and red onion in a medium bowl.

In a separate small bowl, stir together the mayonnaise and avocado, smashing the avocado as you stir. You can make it as smooth or chunky as you like. Stir in the hot sauce and salt.

Transfer the avocado and mayonnaise to the bowl with the eggs and stir well to mix all ingredients. Fold in the cilantro.

Layer a few pieces of lettuce on the bottom bun or slice of bread for each sandwich. Top with an equal amount of egg salad. Add the top bun or bread slice and serve right away.


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