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First of all, Sara and I are gearing up to head to Utah for our big book launch! We’re so excited to see so many of you–if you want to come see us, our schedule is over here on this post, but we’ll also post it again before we head out. Remember, if you’d like to come to our awesome event this Thursday (we’ll have our Olive Oil Shop open for biz!) please RSVP right now before you forget! And if you haven’t picked up a book yet, there will be plenty for sale at the events, or you can bring your own if you order it online. We’re also going to be on a lot of the morning/daytime news shows in Utah throughout the next two weeks, so keep an eye out for us! And for those of you in BOISE, Idaho! Sara will be at the Deseret Book store in Boise *tomorrow* (Tuesday, April 7th) from 6-7 pm. Head over there and say hello. You can pick up a book there, or bring one you’ve already purchased, she’d love to see you!
So I don’t know what your eating situation looked like yesterday, but at my house, it was pretty much a steady diet of Reese’s Peanut Butter Eggs, Mini Cadbury Eggs, and Starburst Jelly Beans with an occasional broccoli floret thrown in there for good measure. I can handle the Halloween candy and the Valentine’s Day candy, but dear heavens, there’s something about the Easter candy that is impossible to resist.
So if you’re feeling a little blah today and feel like you need to get things back on track, PLUS use up all those hard-boiled eggs stinking up your fridge, this one’s for you!
Avocado toast is all the rage, and I’ll admit that while I don’t
often ever document it via Instagram, I do eat it fairly frequently. If you’re not familiar with avocado toast, it’s basically a piece of toast with mashed avocado on it. I like to add a little lime juice, some salt and pepper, sometimes some green Tabasco sauce, and if I want to add in some veggies, I’ll add cucumber slices, grape tomatoes, red onion slices, some baby spinach, and alfalfa sprouts (the sprouts are actually my favorite part…is that weird?)
Even with all that, sometimes I want something with a little more staying power. Enter the hard-boiled egg. If egg salad is a little too strong for you, or if avocado toast is a little too weak for you, this is the perfect compromise. The avocado mellows out the hard-boiled egginess of it all and the protein in the egg gives the avocado a little more oomph. This is one of my favorite lunches (or heck, let’s be honest, breakfasts…and dinners if my husband is stuck at work).
You’ll need peeled hard-boiled eggs, 1 medium avocado, some low-fat mayonnaise (some of you have asked and Sara and I ONLY use Hellman’s/Best Foods mayonnaise. I’ve tried ’em all!), chopped green onions, a tiny bit of garlic, the juice of 1/2 a lime (plus more to taste if you want), and green Tabasco sauce to taste.
Chop the eggs and place in a small mixing bowl.
These are actually not chopped enough…I like to mash mine with a fork. Is that weird?
Add the mashed avocado and 1 tablespoon of mayonnaise and mix until combined. Add green onions, garlic, lime juice, green Tabasco, and salt and pepper. If desired, toast the bread, then add a layer of baby spinach leaves, egg salad mixture,
then top with desired toppings like sliced cucumbers, tomato slices, red onion slices (no one said you were going to be kissing anyone after eating this), alfalfa sprouts, and bacon (I like that Hormel pre-cooked bacon–2 slices for 35 calories! Can’t really beat that!) Serve immediately. Makes 4 open-face sandwiches.
Avocado Egg Salad
Recipe by Our Best Bites
4 hard-boiled eggs, peeled
1 medium avocado, pitted and mashed
1-2 tablespoons low-fat mayonnaise (start with one and add more to taste if necessary)
1/4 cup chopped green onions
1/2 teaspoon minced garlic
Juice of 1/2 lime (plus more to taste, if desired)
Green Tabasco sauce to taste
Salt and pepper to taste
4 slices whole-grain bread
Desired toppings like baby spinach leaves, sliced baby cucumbers, sliced red onions, alfalfa sprouts, crisp bacon slices, and tomatoes
Chop the eggs and place in a small mixing bowl. Add the mashed avocado and 1 tablespoon of mayonnaise and mix until combined. Add green onions, garlic, lime juice, green Tabasco, and salt and pepper. If desired, toast the bread, then add a layer of baby spinach leaves, egg salad mixture, then top with desired toppings. Serve immediately. Makes 4 open-face sandwiches.
Nutrition Information (for 1/4 of the egg salad mixture):
Fat: 11 grams