Well I'm back from the abyss that was 2013! Over a year since my last post and a lot of life changes. I have a new little one with me, and I am motivated to get back into blogging. I have a whole list of back-logged entries I'd like to add (the "Big Unit" at Alice Cooperstown, Restaurant Week at Binkley's, the heaven that is The Welcome Diner...)-- we'll see if that happens. But for now, I'll start with a delicious new recipe: Avocado Egg Salad Sandwiches.
Egg salad sandwiches were a staple in my mom's kitchen. My mom's version included the usual egg salad mix topped with paprika, and our own Hyde specialty: Bread and butter pickles. A great version. But here is a great twist if you're looking for something healthy and a bit more unusual. I found this recipe on Pinterest, tried it, loved it, but felt it was lacking something sweet. My mom discovered the secret ingredient to make this sensational sandwich perfect: Mango chutney.
For the egg salad:
5 hard boiled eggs
1 large avocado
Small container (around 1/3 C.) plain greek yogurt
1 tsp. curry powder (more or less depending on your affinity for curry)
Salt and pepper to taste
Spread a generous portion of mango chutney on one slice of bread. Top with the egg salad, romaine lettuce, and another slice of bread. Makes 4 sandwiches. Divine.
I inhaled the sandwich too quickly to snap a photo--I'll try to control myself and add one next time.
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