Avocado Egg Salad

Green eggs and ham,

Could it be?

A whole new way

to enjoy thee?

Well, yes it is!

And truth be told,

It's creamy goodness

To behold.

I sure do like it,

Sam I am.

I like this kind

Of green eggs and ham!

I guess my brain's gearing up to get back to my first graders ... I just couldn't resist writing this little Green Eggs and Ham ditty for this one.  And truth be told, ... though I can hear those skeptics out there ... this Avocado Egg Salad is really, really good!

It will definitely be appearing in my lunchbox line-up this coming school year.

Come on.  Be daring.  Give it a try.  You'll be surprised ... in a good way.

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Avocado Egg Salad
Source:  Adapted from Skinnytaste.com

Ingredients
6 hard boiled eggs
1 medium avocado, cut into chunks
2 T. mayonnaise (or plain yogurt, or combination of the two)
2 tsp. finely chopped fresh chives or 1 tsp. dried chives
2 tsp. red wine vinegar
1/4 tsp. salt
Pinch of ground black pepper

Directions
1.  Separate the egg yolks and egg whites.  Coarsely chop the egg whites.

2.  Using a fork, mash together the egg yolks and avocado.  Combine with the mayonnaise, chives, red wine vinegar, salt and pepper.  Mix in chopped egg whites.


Enjoy!  (Enjoy those green eggs and ham, oh Sam I am.)


NOTE: The red wine vinegar adds fabulous flavor and helps keep the avocado from turning brownish. This can keep in the refrigerator for a couple of days, and while it won't turn brownish, the color does change a bit to different shades of greenish.

This post is linked with Whacha Whipped Up Wednesday, Cast Party Wednesday, Pin It Thursday, Sweet Treats & Swanky Stuff, Foodie Friday, Inspiration Friday, Weekend Potluck, Weekend Wrap Up Party, Strut Your Stuff Saturday, Nifty Thrifty Sunday, Think Pink Sunday, Sundae Scoop, On the Menu Monday.