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 live near a lot of grocery stores. When I get out of the tube, to the left on the corner is a Sainsbury local and to the right on the corner is a Tesco metro. Just a short walk away from that is a full sized Waitrose – but before I even get to that there are a few small independent market and a new organic market. And the truth is, I go to all of them. If I need something quick I’ll go near the tube. If I want a proper shop I’ll go to Waitrose. And if I’m feeling curious, then the organic market. It’s a little bit of overkill, but when I can’t find an ingredient at one place, it helps to have so many others.