Is it Easter Weekend at your house? Or Passover? Both? Neither? It’s Easter at my house right now and we’re right in the swing of things. I’d like to say that I’m in the middle of whipping up batches of homemade hot cross buns, glazing a ham, and decorating the house in a blanket of spring flowers and brightly coloured eggs. Sadly, no – at least not most of that. We’re going through quite a lot of transition here and things are busier than usual, so we’ve had to cut back a little. The one things we are doing for sure this year, though is decorating Easter eggs. Egg dyeing seems to be an ever present event during this season, no matter how hectic things are otherwise. And if we’re decorating eggs, that means we have a lot of eggs around the house after Easter. You too?
So, I thought today we could talk a bit about what to do with all of the leftover eggs. At my house, we hard boil our eggs before we decorate them – so that leaves us with about a dozen eggs to eat. Some of them we just peel and munch on, but after a while that gets boring. When I stumbled upon this recipe for Egg and Avocado Salad sandwiches, I knew I had a winner. Let me be really honest here: when I stumbled across this recipe weeks ago, I had an immediate craving and have been looking for any excuse I could to make it. Easter egg decorating just seemed like serendipity. I’ve included the recipe below but if you’re looking for other ways to use up some hard boiled eggs, why not try salad nicoise, more asparagus and eggs, or try some of these recipes out.
If you like to ‘blow out’ your eggs then my guess is you’ve got a dozen or more ‘whole eggs’ worth of egg guts and you’re trying to decide what to do next. How about a frittata? quiche? scramble? crepes (these freeze well too)? Just remember that 1 large egg is equivalent to 1/4 cup of liquid egg.
Egg and Avocado Salad
modified from The Pioneer Woman Cooks
4 hard boiled eggs
1 avocado, ripe
1 tblsp mayonnaise
1 tsp white wine vinegar
1/4 tsp mustard powder or 1/2 tsp Dijon mustard
salt and pepper
This recipe is simple: Put everything into a bowl. Mash it with a fork. Taste it. Adjust seasoning as necessary. Serve (I put mine on top of some Finncrips crackers with a touch of parsley, carrot, and red pepper). Yum!
I decided that I wanted a little extra kick of mustard in my egg salad instead of putting the mustard on my bread. I’m pretty pleased with the addition of mustard powder to the mix. When adding the salt and pepper – remember you’ll need a little more than you would normally for an egg salad, since you need to season the avocado. Mayonnaise is sort of already seasoned.
And, if you care about these things – this is definitely a lower calorie way to eat eggsalad. The amount of mayonnaise is significantly reduced by the addition of the avocado. Excellent, all around.
Have a wonderful long weekend everyone!