Now that the weather is warming up, my girls have to decided to get back to work - laying beautifully colored eggs - in shades of white, beige, brown and blue.
We eat good - real good when they start laying again. Omlets, scrambled, fried, deviled eggs, Easter eggs, pickled. And though my favorite thing to do with our eggs is pickling them....
...there is not one thing wrong with a delicious egg salad sandwich!
(feel free to use the recipe below)
Ingredients: {Makes 6}
10 hard-boiled egg whites
2 hard-boiled egg yolks
2 to 3 tablespoons light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon freshly squeezed lemon juice
1/2 avocado, mashed, plus 1/2 avocado roughly chopped
Coarse salt and freshly ground pepper
Boston lettuce, arugula, and tomato slices (optional)
12 white sandwich bread, such as Pullman, sliced about 1/2-inch thick, toasted
Directions:
1.Using a pastry blender or fork, mash together egg whites and yolks in a large bowl; carefully fold in avocado. Stir in mayonnaise, mustard, and lemon juice; season with salt and pepper.
2.Place 6 slices of bread on a work surface. Evenly divide egg salad among bread slices. Add lettuce greens or tomato, if desired. Top with remaining 6 slices bread. Serve.
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