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.

And atop that pile was a fruit.  A fruit with a similarly oblong shape, but a decidedly different future than the egg:

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.