I don’t think I’ve ever actually eaten egg salad. I mean, once I accidentally grabbed a sandwich triangle at a baby shower thinking it was tuna…. smelled it and quickly put it down. I’m not sure why either – I mean, I do love eggs.
My parents gave me a ton of fresh farm eggs so my fridge is slightly over loaded at the moment. I always have boiled eggs on hand for snacks and tonight I got to looking in the fridge for dinner. (hubs has a late night so I don’t have to worry about him tonight. I don’t even want to know what he would say if I made him egg salad for dinner.) I had some leftover bacon from Saturday morning breakfast and an avocado that was about 15 minutes away from going bad. Hum…. Let me just say…what I mixed together is seriously
First, have you tried this?
Light Mayo with olive oil and cracked pepper? It’s like THE BEST thing ever. It just makes everything taste better. I’ve used it on chicken salad, turkey sandwiches, a baked chicken recipe. Heck, I might even taste it straight from the jar, that is how good it is. Put it on your grocery list now and thank me later. OK, time for my recipe.
Not Yo Momma’s Egg Salad
3 hard boiled eggs
3 slices of bacon (or more, it’s bacon you can’t have too much)
1 small avocado
1 tablespoon of finely chopped red onions
1 tablespoon of cracked pepper mayo
Directions: Chop up the eggs, bacon, avocado and onions and mix it together with the mayo. I also added a dash of salt. Because the avocado is so creamy you really don’t need to use much mayo. The above recipe is probably good for 2 servings.
Who knew egg salad could be so amazing?