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This, my friends, is a revelation. I’ve been crushing hard on avocados for months now, and adding them to eggs for a quickie egg salad snack was like a freaking thunderbolt out of the sky. Ridiculously delicious.

I ate inhaled this snack? lunch? heavenlygoodness? in a matter of seconds with nary a thought as to a proper serving vessel. But, if you’re not so inclined, some form of paleo cracker would do nicely – or mash up finer and stuff into egg whites for extra-delicious deviled eggs. Or just eat plain.

Paleo, gluten-free and Whole30-compliant.

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Avocado + Dill Egg Salad

1/2 avocado
2 hard boiled eggs
1 Tbsp. fresh dill
1 tsp. apple cider vinegar
1 tsp. Dusseldorf style mustard (or your favorite mustard)
big pinch kosher salt

Peel your eggs and chop or run through an egg slicer twice to get a nice fine dice. Add to a small bowl, along with the avocado, vinegar, mustard and salt. Chop the dill fine and add. Mash everything together with a fork or other mashing apparatus until you like the consistency. Enjoy.

Serves 1 – I suppose this can serve 2 if you’re not a glutton, but for me there is a zero point zero chance I’m sharing something this delicious. Or leaving any in the bowl.