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!
Fred is amazing at making soups and stews. He has made lentil soup, vegan clam chowder, vegan mushroom beef stew, miso soup, and a vegetable stew with vegan dumplings to name a few. The other day h…
