Does anyone besides me still have leftover hard boiled eggs from Easter?? Well for those of us who do, let’s all make this avocado egg salad, okay?! This is my latest favorite way of doing the egg salad gig… a little avocado, some dijon and a few tablespoons of Greek Yogurt for a perfect creamy egg salad. I got the idea from my friend Jan, who also taught me how to sew (things have been more crafty at my house lately!). Since Jan first introduced me to her avocado egg salad, we’ve been making it almost weekly. And without mayo it keeps long enough for us to play in the park before a little picnic.
Some fun news…
No, I’m not pregnant, or moving, or traveling somewhere adventurous but I do have some fabulous news for you. I’m going to Culinary School!! Not the full on 2 year commitment but a quick intensive 8 week course taught at Park City Culinary Institute. They hit on all of the basics but also take the students to new creative depth in the kitchen… from vegan and gluten free techniques to high altitude baking and even wild mushroom foraging. I’ll be taking in so much info and can’t wait to share it with you!
But you know what culinary school also means, being away from my precious Everett during the day. I keep telling myself that its only 8 weeks but I know it will still be hard. I will miss our daily park adventures and picnics with egg salad sandwiches! I’m so grateful to have a few friends who are stepping in to help with Everett so I feel comfortable even being away. And when the 8 weeks are over, we’ll all celebrate with a feast of a picnic, and something even more exciting than these sandwiches 😉
If you’re like me and interested in going to culinary school but overwhelmed by the commitment and cost, I hope you’ll follow me along in my adventure. I’ll be posting at least once a week with the things I’m learning and I will also be sharing my new knowledge up on instagram. I’ll come up with some hash tag for you to follow. Maybe #VMinCulinarySchool or if you have some very fabulous hashtag idea please help me out and leave it in the comments. I would LOVE LOVE to hear from you all during my journey (It starts next week!!). Please feel free to comment on here or instagram with questions and I’ll find answers for you, I promise. Hopefully, we’ll all learn a thing or two during the next two months!!
A creamy, full flavored, egg salad with avocado, perfect for any spring lunch.
- 2 large eggs, hard boiled, roughly chopped
- 1 avocado, diced
- 1/2 tablespoon dijon mustard
- 2 tablespoons Greek yogurt
- 2 green onions, chopped
- 1/4 teaspoon salt
- dash of pepper
Set a pot of cold water over the stove top and add in the eggs. Bring to a boil, then turn off the heat and cover. Let sit for 12 minutes.
In a medium bowl place ice and cold water. Remove eggs from hot water using a slotted spoon. Crack one side of the egg then place in a ice water bath. Let sit for 2 minutes then peel.
Place all ingredients in a medium bowl and mix to combine.
Real mayo can be used in place of Greek yogurt.