Sometimes things like this just happen.
Sometimes ingredients fall into place just so, as if each is a puzzle piece smoothly linking together with its counterpart to form a beautiful bond of bold flavor.
Sometimes you know you shouldn’t eat another avocado half straight up with salt by the spoonful.
Sometimes I want a bit more protein in my dishes without busting out the meat.
Sometimes can be all the time as far as I’m concerned.
This sandwich is downright, straight-up, in your face fabulous.
Avocado puts mayo to shame with its own creamy tang, scallions remind you of the egg salads you’ve always loved, and peas just add a pack to the punch with some added protein and fiber.
Frankly, it’s the best chicken/egg/curried salad I have ever had. Also the easiest to make. Double bonus!
I suggest you have a crack at it.
haha. get it… crack… egg..
Poll: Mayo- yay or nay?
pea avocado egg salad (mayo free)
Prep Time: 5 minutes
Cook Time: 10 minutes
Ingredients (1-2 servings)
- 2 eggs, hard-boiled
- 1/2 avocado
- 1/2 c. peas, cooked to desired tenderness
- 1 scallion
- 1/4-1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
Start by making the boiled eggs, I followed this recipe (adding a capful of vinegar and pinch of salt) they turned out perfect.
While the eggs are boiling, boil the peas (if using frozen) or quickly blanch them in hot water if using raw, or keep them raw, whichever you prefer.
In a medium bowl add the avocado and chopped scallion, greens and whites, fork mash to combine.
Once the peas are done, drain and let cool.
Peel the eggs, roughly chop and add to the avocado scallion bowl. Pour in the peas, salt and pepper. Fork mash everything together. Serve over toasted bread, with crackers or right off the fork.