Sometimes, you’ve got 10 minutes to make lunch before you have to leave for work. Sometimes, you keep forgetting to make your own primal mayonnaise. Sometimes, you’re all out of avocados… but have more than enough celery and carrots in the fridge. And sometimes, forced creativity actually turns out to be delicious.
If you sometimes find yourself in a similar situation, or if you’re just looking for a quick & easy lunch, this is the recipe for you.
So I may have over bought at the grocery store a little last week. I found myself with a kitchen full of food including 2 full cartons of eggs and 4 perfectly ripe avocados. I knew there was only a limited amount of time to use those avocados in their current state of deliciousness and decided to act quickly.
Thanks go to the Pioneer Woman for providing me with the inspiration for the following recipe!
Avocado Egg Salad
- 8 peeled hard-boiled eggs (Learn how to hard-boil them here)
- 2 ripe avocados
- ¼ cup greek yogurt (I use the full-fat kind)
- 3 tsp apple cider vinegar
- 1 teaspoon salt
- Pepper to taste
Combine all of the ingredients in a food processor. Pulse until it reaches your desired consistency.
Serve with sliced tomatoes or whatever else your heart desires 🙂
This is a breakfast recipe from William Sonoma. My mom and I were able to try it out while I was home for Christmas break; we used leftover sweet potatoes from dinner the night before in order to make it primal. It takes a little bit of effort… but is totally worth it. Here’s our slightly modified version 🙂