I always hear people complain about how difficult it is to cook for one. I’m sorry but have you folks ever heard of something called leftovers? Or second dinner? Come on now. Needless to say, even when dining alone, I rarely cook in single portions. But alas, Avocado Egg Salad comes into the picture and a glorious single serving meal that takes all of 10 minutes to whip up is born. To me, avocados are amazing little green miracles. I wish it was ok to eat them like you would an apple but these things are pretty fattening… Did that stop me from combining them with eggs, mayo, and cheese? No. But still.
AVOCADO EGG SALAD
Ingredients
1/4 large ripe avocado
2 hard-boiled eggs
1 1/2 tablespoons Dijon mustard
1 teaspoon whole milk (or 1 tablespoon mayo)
1 tablespoon lemon juice
1 pepperoncini pepper, diced
2 tablespoons crumbled feta
1/8 cup chopped celery
3-4 dashes hot sauce (one of those things I buy in bulk because I love it so much)
garlic powder/salt/pepper to taste
Directions
1. Combine all of the above ingredients in a small mixing bowl.
2. Eat it! I put it in a wheat wrap with some salad mix (spinach, radicchio, and arugula) and cherry tomatoes but it would be awesome as a dip with tortilla or pita chips, on a salad… the possibilities are endless!
