I am making a few adjustments to Pioneer Woman's recipe. First, I am halving the recipe for those of us with only two mouths to feed. Her recipe made a lot of egg salad. Secondly, she put EVERYTHING including the eggs in the food processor. Maybe it is just because we have been making a ton of baby purees... but we did not love the egg salad so smooth, we wanted chunky. Though I will say hers looks chunkier than mine ended up! I also added a dash more vinegar and substituted red onion for chives. A week ago I had a TON of chives, but used them to make compound butter.
Here is my adaptation of Pioneer Woman's recipe:
Ingredients
- 4 whole Hard Boiled Eggs, Peeled
- 1 whole Avocados, Pitted
- 2 Tablespoons Mayonnaise
- 2 teaspoons Red Wine Vinegar
- 1/4 teaspoon Kosher Salt
- Black Pepper To Taste
- 1 teaspoon Chives Chopped (or Red Onion or something else zesty)
Preparation Instructions
Place eggs in a large bowl and mash until broken into small bits but still chunky and put to the side. In the bowl of a small food processor combine the avocado, mayonnaise, red wine vinegar, salt/pepper and pulse until creamy. Pour this creamy avocado goodness into the large bowl with the eggs and mix together. Stir in the chives/red onion/whatever.
Spoon the egg salad onto soft sandwich bread with Dijon mustard spread on it. Add a slice of tomato and you have yourself a sandwich! This recipe will make you two or three sandwiches depending on how much egg salad you add to each!
This is a quick and easy sandwich (make the eggs ahead of time and allow to hang out in the fridge). Hopefully next week's Meatless Monday will offer you more than a sandwich! Until next time...xoxo
It was a little tough to convince me that a sandwich could be dinner because I always have a sandwich for lunch. However, if the sandwich is a special sandwich, it could work. This fit the bill, esp on a hot summer night when no one wants to be within 10 feet of a stove (even if it's off). Thumbs up.
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