I hope you all had a lovely Easter weekend, complete with an overdose of Peeps, jelly beans and chocolate eggs!
Are you feeling slightly overloaded with beautifully colored eggs right now? Yea, me too.
In the days and weeks leading up to Easter it always seems like a great idea to dye, glitterize and paint two dozen eggs. With so many fun, crafty ideas floating around Pinterest, it’s hard to resist wanting to try then all…or at least a few, for now! Considering what to do with all those colord hard boiled is another story.
Egg salad is usually my go-to solution for all of those extra dyed eggs. Nothing new here, I know. But, when I discovered a few perfectly ripe avocados during my trip to the grocery store this weekend, the wheels started turning and I knew excactly what had to happen – Avocado Egg Salad!
This creamy green fruit is the perfect way to jazz up your egg salad. Mixing in a diced, or better yet, mashed avocado adds a creamy, slightly buttery richness (along with a dose of healthy fats), that’s absolutely delicious!
Keep your sandwich on the lighter side (and add an extra protein boost!) by substituting Greek yogurt for mayonnaise.