Good evening. Tonight was supposed to be a baked boneless pork chop kinda night..... But when I got home my port chops were still frozen. So it turned into a "make shift" kinda dinner. I decided to try something new. I have seen recipes on this and while I didn't follow one to a T, here is how I made mine.
I hard boiled 8 eggs(for me, I boil them for roughly a min, then I cover them and let them sit for 20 or so mins). I used 4 and i cut them up in a bowl. My avocado was already pre-sliced from using some this morning. I added 2 1/2 slices into the bowl. I used about 2 tsps of the creamy dijon mustard and about 1/8 cup or less of mayo and pepper.
I found a new bread(new for me anyway) at the store the other day and decided to use it with my egg salad. It's made by Alvarado St Bakery and it's called California style complete protein bread. Toasted some up and DELISH!!!
What am I doing with the 4 I have left?? I'm going to mix it almost the same but I'm going to use greek yogurt instead on mayo! And maybe even take out half the yellows....
PS..... your salad may have a green tint to it! That's normal! ;)
~Tabi :)
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