Avacado Egg Salad

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This has been one of my go to recipes for a few years now.  Even if you don’t like egg salad, don’t knock this one until you try it.  The avocados and spices give it a whole new flavor, and it’s much healthier than regular egg salad.  I got the original recipe from a blog on pinterest called {Never} Homemaker, but as I tend to do I changed some thinks around to my liking and to make it my own.  So you can read the original and mine and possibly even tweak it some more if you’d like! Ingredients:

  • 4 hard boiled eggs, sliced
  • 1 diced avacado
  • 1 teaspoon minced garlic
  • handful of chopped green onions
  • 3 tablespoons plain Greek yogurt
  • 1 pinch of salt
  • 1/8 teaspoon paprika
  • 1/2 teaspoon curry powder

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Combine all of the ingredients in a mixing bowl and stir everything up. I like to eat mine on a tortilla with some fresh kale, but Ben likes his on bread.  Try it however you like, I’ve also just ate it before. 😉

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Egg Drop Soup

I may have found my new favorite recipe for the fall/winter.  It’s been unseasonable cold here for November and last night soup was the perfect thing for dinner.  I have been wanting to try to make my own egg drop soup since it’s one of my favorites but usually made with chicken broth. I didn’t think it would be this easy and fast, or good though!DSC_0020

  • Bring 3 cups of vegetable stock with a couple pinches of salt to a boil on the stove
  • chop up carrots, shitake mushrooms and green onions and add to soup
  • combine 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl and add to soup.
  • half scramble 1 egg in a bowl and add it a little at a time to the boiling soup

Once you add the egg your soup is done and ready to eat, it’s that easy!  I added a little liquid aminos to mine for taste also.  Soy sauce also works.  Enjoy!

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