This week the ingredient for our Sunday Slow Sides was avocado. I love avocados, and it was Shannon who picked our recipe this week. Shannon grew up in California where there were a lot of avocado trees, and one recipe came to her that she wanted to share. It is a sandwich that her grandmother used to make.
I know it’s not really a side dish, but who cares, because it is so good. It’s basically an egg-salad sandwich with mashed avocado. It couldn’t be any easier.
Grandma’s recipe, inShannon’s words:
Hard Boiled Egg
A Little Mayo
Onion Salt (or regular salt.)
Basically, smash these four things up until it is good and mashed. You can use more egg, more avocado, whatever. I think it is probably one avocado to 2 eggs. She says you don’t need to add mayo even, unless you want to.
Shannon’s grandmother used to put it on HomePride Buttertop bread. A great bread for kids. I put it on multigrain bread. I would have loved to top mine with tomato slices and lettuce, but I didn’t have any. So I served it open-faced, plain. It really didn’t matter what I topped it with. It was so good, I immediately went into the kitchen and made myself a second one.