Soon after we returned home from our honeymoon in the British Isles, we hosted a small Thanksgiving meal for a couple of close friends. Having picked up an afternoon tea habit while abroad, I naturally decided to make that the theme for our festivities. (And, yes, I see the irony of using a British custom for this distinctly American celebration!) The menu included tea we’d brought back from London, homemade scones, two kinds of jam, clotted cream, and, of course, an assortment of tea sandwiches. Salmon and cream cheese. Hummus and cucumber. Apple and brie. And egg salad.
The problem was that I had never made egg salad before. Because I didn’t like egg salad. Because it almost always contains mayonnaise and often contains mustard, two condiments that I dislike. (What can I say? I’m a picky eater.) But with a vegetarian and a pescatarian among our attendees, I wanted to make it work. I looked for egg salad recipes without mayo and found one that mentioned avocado as a substitute. From there, I improvised.
Luckily, it was a hit! Today, I made my egg salad again and documented the process to share with you. It’s extremely simple, and it’s delicious, if I do say so myself.
Here are the ingredients:
- 6 hard-boiled eggs
- 1 avocado
- half a lime
- whatever other spices you want to add, you not-picky, spice-loving person, you
Dice the eggs and avocado. (Note: this step is not actually necessary. I just wanted it to look pretty for the photo.)
Squeeze the juice of half a lime over the mixture. Salt, pepper, and spice to taste.
Mash everything together with a fork. Or a giant spork. I used a giant spork, personally. (Note: If you skipped the dicing, you might need to mash extra hard here.)
And that’s it! Eat it on tea sandwiches, on an artfully-sliced croissant, or just straight out of the bowl.
Suggested modifications: Double the recipe, because eggs come a dozen in a box, after all, and what are you going to do with half a lime? Besides, that way, you might have a chance of having leftovers.