I was looking for something to have for lunch on a weekend, a day when there was no leftovers to heat up. There were 1-2 boiled eggs left in the fridge from that week, so I went looking for something to make with these. I remember thinking when I was younger that egg salad wasn’t all that good, but mostly because I don’t really like mayonnaise. I found several recipes mentioning avocado egg salad, so I figured, as I usually do with something new, “Why not try it?”
Some of the recipes called for mayonnaise, so if you like it you can certainly add it in. The one I went the most off of also called for some crumbled bacon on top, and while I can’t argue that this would be good, I either didn’t have any or didn’t feel like frying any. This was a great filler for lunch, but could also be good for a quick breakfast or even a light dinner. I spread mine over a toasted piece of pumpernickel bread (with a little melted butter). Eat it straight from the mixing bowl with a fork or use your favorite bread/cracker, etc. It’s pretty simple to make this your own.