My children love fruit. All fruit. Or so I thought. This week I bought some delicious looking kiwis expecting them to be devoured, just like every other piece of fruit that enters our home. But to my surprise, both children point blank refused to trythem. So faced with four kiwis and two fickle children, I...Read More
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!