We still have no kitchen, so I can't cook anything at home, but we have one very important "thing"... we have great friends in the neighborhood! Obviously, I would not show up in their kitchen to cook the entire three course meal, but I did ask if I could boil some eggs. Not only it's an easy "grab and go" breakfast during the week, but also it allowed me to make an egg salad and break up the freezer meals a little. To make it a little different and add some healthy fats and creaminess, I used avocados. Yes, you guessed it, it's green so Christopher loves it as well!
It's a perfect dish for "no kitchen" conditions - quick, easy and the most important thing - you don't need to dirty any dishes (paper plate to hold your sandwich is just enough). Did I mention it was easy? Just look at the directions section, it says it all!
* 10 eggs, hard-boiled, chopped
* 2 avocados, diced
* 2 large pickles, diced
* 2 tbsp sweet relish
* 2 tbsp fresh, chopped parsley
* 1/2 cup mayo
* 1 tbsp yellow mustard
* salt and pepper
1. Combine all the ingredients, mix together, season with salt and pepper and it's ready!
I really love eggs! A day without an egg is a sad day for me - I need to have it in some form or shape. My men are not as crazy about the eggs as I am, so I always look for creative ways to use them and make them "exciting" and this avocado-egg salad definitely did the trick! They loved it.