January 14, 2016

#WhatsForLunch? Avocado and Egg Salad!

I really did not intend on posting this afternoon but I just finished the most lovely lunch and wanted to post because I KNEW I would 'never get around to it' otherwise!  You see, I've been cooking and baking tons this past couple weeks but you would never know it by the posts on An American Housewife because it always seems like such a task to upload the photos and type out recipes. 

However, I need to remind myself how much I absolutely enjoyed today's 'quick lunch' I literally threw together at the last second as I realized I was hungry and opened the refrigerator to get an idea of what to eat.  We are currently eating pretty low carb so my dozen hard boiled eggs have been disappearing quickly as it's my hsubands 'go to' to grab as he rushes out the door to work!  But I saw he left me 3 eggs and on the next shelf down in the refrigerator I spied a ripe avocado I had stashed there after it was ripening too quickly in the bowl on the counter.  Avocados and eggs... a match made in heaven.

Avocado and Egg Salad

3 hard boiled eggs, shelled
1 avocado
2-3 T mayonnaise
salt and pepper
*optional cooked, crumbled bacon pieces

Dice 2 of the eggs and slice the 3rd.  Add one avocado and gently mash it with a wide tined fork just enough to blend.  Season with salt and pepper.  I sometimes add real cooked bacon pieces to this but today was a non-bacon kind of day for me.  You can serve this on a bed of crisp lettuce or put it between a bagel or slices of bread if you wish to make it a substantial sandwich.

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