Sunday, January 12, 2014

Avocado and Egg Salad

My mom was a large influence in my passion for food. I watched her cook since I was little, and she taught me a lot of what I know. My mom has taught me a lot of Korean cooking, but she also was a source of inspiration for my career path. Since I was young, my mom made banana bread or chocolate chip cookies for my teachers for holiday gifts. It was always exciting helping her in the kitchen. I would stand on one of the kitchen chairs so that I could reach the counter (I was really short... And still am...). It was exciting seeing simple ingredients come together to make something so different than the ingredients I started with. That began my interest in the pastry arts, which would eventually grow into a passion that would help decide my career path.

This is a recipe that my mom recently gave me. It's a delicious egg salad with a simple, healthy twist. The avocados add a freshness and lightness to the egg salad. It's also a healthier alternative to a traditional egg salad, since avocados are a healthy fat. The avocado replaces some of the mayonnaise that goes into egg salad because of its soft texture. It's a unique, tasty, and simple way to make egg salad.

Avocado and Egg Salad (Makes 12 Servings)
10 Eggs
1 Avocado
1/2 Onion
1/2 tsp Salt
1/4 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 cup Mayonnaise

1. Boil the eggs until cooked through, about 18-20 minutes.
2. In the meantime, cut the onion into small dices (about 1/4 in pieces) and place into a large bowl.
3. Once the eggs are done boiling, cool, peel, and cut into 1/4 in pieces and add to the bowl.
4. Cut the avocado into 1/4 in pieces also and add to the bowl.
5. Add seasonings and mayonnaise and mix thoroughly.
6. Store in a container in the fridge overnight to allow the flavors to develop.
7. Enjoy in a sandwich or on top of a salad and share with your friends and family :)

The recipe is simple, but requires a lot of cutting. If you have an egg slicer, use it! I like to cut the pieces small so that every bite is filled with each ingredient. However, you can always add your own variation. I made my sandwich in the picture with whole wheat toast, fresh spinach, tomato, and cucumber. I have to pack lunches for my long days of classes, and this does just the trick! It's simple, healthy, yummy, and quick! 

2 comments:

  1. Awwww you brought tears to my eyes, sweetie! I am so proud of you and you have surpassed all of my expectations of you!

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