The other day I needed a fresh and yummy lunch. And cheap would be nice. So I reached for the Better Homes and Garden Dinner on a Dollar magazine. Not dinner but definitely on a dollar. I had just bought some croissants from the local bakery. I love getting to peak at the daily breads and pastries that they drop to rock bottom prices in order to move them. Typically, they are made that day or the day before and are still quite fresh and quite delish! On this trip I actually got a box of 8 croissants for $2. Now when is the last time you got a croissant for 25 cents?
Anyways I digress. With the croissants I was looking for sandwich options. I tumbled upon the Avocado-Egg Salad, saw they had used it as a filling for a sandwich and figured this would be perfect. I cut the recipe in half and shifted a few things to meet my dietary preferences and restrictions. I’m not a big mayo fan. Its high in fat and heavy in oil and vinegar, which I can’t physically take too much of either. When I originally started to make the avocado-egg salad, I thought I had walnuts. But I was wrong. What I did have was a huge preponderance of almonds thanks to the silent partner in my husband’s firm. (Long story) The last thing is a small bordering on addiction craving. I added chopped olives.
All in all I love the sandwich but I did find that on its own the salad was too tart for my tastes. The lemon additive was a little overpowering. When it was paired with the croissant and some sour cream and onion chips, it was the perfect lunch. All in, its less than $1.50 per serving!
1/2 lemon and lemon zest
2 tablespoons of mayo
2 tablespoons of regular yellow mustard
1/2 tablespoon water
3 hardboiled eggs
1/2 avocado, peeled and coarsely chopped
1/2 onion, chopped
2 tablespoons chopped almonds
1/2 can chopped black olives
Salt and black fresh ground pepper to taste
Putting It All Together:
1. Zest and juice the lemon half into a small bowl. Stir in the mustard, mayo and water until well blended.
2. Peel the eggs. Diced two and place into a large bowl. Take the third egg and remove the yolk and mix it into the mustard-mayo mixture. Dice the remaining whites.
3. Add salt and pepper to the mayo-mustard mixture.
4. Add the avocado, onion, almonds and black olives to the diced eggs. Add the mayo-mustard mixture to the avocado-egg salad base and stir until all ingredients are well incorporated and covered with the mayo-mustard.
5. Slice the croissants. Spoon avocado-egg salad over one half of each croissants and serve with chips of your choice.
Until next post!