I’ve always loved coloring Easter Eggs, don’t you? For years I hosted an annual Easter dinner which included an egg hunt. Unfortunately, the kids are grown and there are no grandchildren on the immediate horizon, so I’ve temporarily given up that delightful tradition. But, I couldn’t resist dyeing a batch of hard-boiled eggs simply for the fun of it, to enjoy the lovely colors, and make egg salad…Easter Egg Salad that is. What is different? A couple of things, first I celebrate the cracks. Celebrating the cracks is a good thing, don’t you think? In fact, I celebrated by making more cracks and they re-dying the eggs.
I think the patterns are lovely, so don’t be upset if your eggs crack while dying them.
Second, I used a mashed ripe avocado in place of the mayonnaise. Lots of healthy fat rather than the other kind.
Easter Egg Salad
- 4 hard-boiled eggs, peeled
- 1 ripe avocado
- 1 finely minced shallot
- 1 teaspoon soy sauce
- Salt and pepper to taste
- Crisp toast
- sliced sun-dried tomato in oil for garnish
- Chop the eggs and combine with the mashed avocado, soy sauce, minced shallot, and salt and pepper to taste.
- Spread on crisp toast, buttered if you want.
- Garnish with sun-dried tomatoes.