Avocado Egg Salad

November, to me, is always the month that really drags on. It knows how to make you feel like you aren’t getting enough done: it gets darker much sooner and the newspapers are getting thicker, packed with all the Christmas goodies you are supposed to buy for your loved ones.

This is why I love the internet, maybe a little too much. When everyone is scrambling around at the mall, I’m here in the comfort of my own home with a cup of tea in my hand, shopping online and blogging and studying. How’s that for multitasking? If I knew how to play piano with my feet, I’m pretty sure I would be doing that now as well. You know, because I can.

And so while making the standard egg salad I usually prepare a day in advance so I won’t be running around the kitchen all frazzled looking for something to eat (trust me, it doesn’t take much to frazzle the heck out of me) I thought: not today. Today will be a day for change. Today will be a day for avocados.

I think I should be a superhero. It was that good.

Adapted from AllRecipes
What you’ll need:

-6 eggs
-1 avocado, ripe
-1/3 cup minced onion
-3 tablespoons relish
-1 tablespoon mustard
-1/3 cup mayonnaise
+salt and pepper to taste

Directions:

    1.   Place the eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat.
    2.   Let eggs stand in the hot water for around 10 minutes.
    3.   Remove from hot water and place in a bowl of cold water. Peel the eggs and chop them into cubes.
    4.   Place the chopped eggs in a medium bowl and stir in the mayonnaise, mustard, relish and onion. Mash in the avocado and mix until fully incorporated.