Avocado Egg Salad

Wow, it's been kind of a long time since I've posted a recipe. Please don't love me any less. If it's any consolation, I've been working on assembling them all together in book form for your culinary enjoyment. I'm about ready to roll with that, so I'm looking hard at publishing options. I know my friend Mark has used Lulu.com to publish his books; anyone else?

Here's a zippy little egg salad that's great on toast, pita bread or even with tortilla chips. As always, if you hate cilantro, use flat leaf parsley instead. Or nothing. See if I care.

Avocado Egg Salad
© 2010 by Alexis McKinnis
Yields: 2 cups

4 eggs
2 ripe avocados
2 tablespoons onion, finely chopped
1 tablespoon fresh cilantro, finely chopped
1 fresh jalapeno, seeded and finely chopped
4 teaspoons white vinegar
1/4 teaspoon salt

Hard boil, peel and chop the eggs*. Pit avocados, scoop flesh from skins and gently mash in a medium-sized bowl. Add remaining ingredients and mix gently until combined. (I say gently because it's nice to have a little extra texture from the avocado.)

*Helpful link: Perfect hard boiled eggs

Comments

[Emily]

The Red Stag has something similar on their brunch menu (plus lobster - mmm). I LOVED the combination of egg and avocado.

[Alexis]

So easy; can't believe I'd never done it before testing this idea.

[Meghan]

this sounds so yummy! totally going to try it this weekend!

[Crystal]

I was looking at the pages I've bookmarked from you and they are all food related (as in recipes). Can't wait to try this one for one of my lazy day lunches.

[Deb]

Oh, gosh, this sounds absolutely delish!