Way back in 2009 I posted a recipe for egg salad and for the last five years I haven’t really changed much about it. I still love it, but I wanted an alternative recipe that doesn’t require a 1/2 cup of mayo since I’m trying to be a little more conscious about what I’m eating (which, by the way, is a hard thing to do when you love to cook and eat like I do!). This new version has avocado (hello, healthy fat!), which replaces almost all of the mayo. Of course, I couldn’t go completely cold-turkey so there’s still a 1/2 tablespoon of the stuff – just enough to help bring the lemon-chive dressing together. Thanks to the avocado this egg salad is still rich and creamy so I don’t even miss the mayo. I like serving it on toasted bread with some lettuce and tomato – it’s delicious!
I found a photo of some rainbow pancakes not too long ago and just HAD to make them for Alyssa for breakfast! They were so bright and colorful and just looked fun to make, so I’m bringing them to you! They were SUPER easy to make since I just used pancake mix but made some tweaks to make them slightly healthier.