‘Cuz it’s almost St. Patty’s day, ya know? Avocado is such a dream food. Spread it on toast instead of butter. Use it in frosting, pie, cake, pesto, tacos, burgers, ANYTHING. Grill it. Bake it. Fry it. Eat it. Drink it.
If none of that works out for ya, I guess you’re stuck with good ol’ egg salad. With cute little chickpeas. I’ve been making Skinny Taste’s avocado egg salad for ages. It’s timeless. I mean let’s be real here… who wants to sabotage their diet with mayonnaise-laden egg salad when you can sabotage your diet with Oreo-stuffed chocolate chip cookies?
Let’s agree to agree. Mayo is overrated. I’m head over heels in love with Skinny Taste’s recipe, but I wanted something with a bit more oomph to hold me over since I always want to eat the whole bowl in like two sittings. The only dreadful part of this recipe is the laborious task of peeling eggs. Do yourself a favor and DO NOT, under any circumstances, use fresh eggs. Use the sketchy ones in your fridge from weeks ago. I’m not advocating food-borne illness here but trust me, there’s nothing harder to peel than a fresh hard boiled egg. Oreos > mayonnaise. This will store well in a sealed container in the fridge for a couple days. The acidity in the red wine vinegar will keep in from turning brown. If it does happen to go brown on you, just scrape off the top layer. It’ll taste delicious anyways. Enjoy it on toasted bread, a bed of lettuce, or my personal favorite vehicle of choice– a big fat spoon.
