Avocado and Egg Salad
I had a close call with the eggs. Let’s face it. By the time I got home, I had been shoe-shopping, gone to Walmart, and hit 2 additional grocery stores all in the same morning. I was tired. I got sloppy: I slung the grocery tote on the counter with no regards for its contents.
It was the egg-tote. The bag that held the most precious of all cargo. Precious because I eat a ton of eggs every week. Precious because we were already low on eggs anyway. Precious because they break so darn easy. But I guess karma was looking out for me, because none of my 24 little oblong beauties cracked. And, to boot, I got a unique recipe inspiration.
A little egg came wobbling out of the grocery bag. Teetering and tottering in an odd circular motion, drastically close to the edge of the counter, but not quite…and I almost thought it was going to take a dive but momentum swung it the other way. And it rolled, rolled, rolled, over to my pile of produce.
Yes. The avocado. The fruit that seems like a vegetable and shows up on your thighs like bacon fat. The buttery fruit that is so creamy yet somehow contains no cream. But it does, however, contain a unique toxicity towards birds. Weird, I know. TMI? Maybe. Just don’t feed it to your pet bird, okay? Thank goodness I’m not allergic.
Avocado and Egg Salad (3 servings)
1/2 avocado, diced and sprinkled with lemon juice
1 whole boiled egg, diced
2 boiled egg whites, diced
1/4 cup onion, minced
1/4 tsp garlic salt
1/4 tsp sweet paprika
Chop and combine. For realz. That is all.
I made this pita myself. Yep, sure did. And the pocket is so deep that you can’t even see the tomato, cucumbers, and lettuce that adorned this sandwich.