Even though I have no reason to dye eggs for Easter, I associate the holiday with egg salad and deviled eggs, two things I seldom make or eat at any other time of year. Last night I boiled eggs and created my version of egg salad. Instead of using mayonnaise, I finely diced an avocado to get that creamy texture and used fresh onion for crunch and heat. The Kalamata olives added that vinegary, salty element that cuts through the richness of the eggs and avocado. I didn’t measure the salt and pepper, seasoning it to my personal taste. It turned out even better than I expected. I served it on almond tortillas but I would have been happy eating it by itself.
6 hard boiled eggs, finely diced
1 ripe avocado, finely diced
1/4 cup onion, finely diced
12 Kalamata olives, diced
Juice of half a lemon (about 3 Tbs)
Salt & pepper
In a medium bowl combine all ingredients, stirring gently until well combined. Cover and refrigerate for at least an hour before serving for best flavor. Stir well before using.