Made Weekly

a cooking experiment: five recipes, five days, one ingredient
Egg salad comes in many styles. Typically I load mine with tons of celery and pickles, and use more lemon juice than mayo. This was a bit of an opportunistic recipe, since I had half of an avocado sitting in my fridge and a bit of leftover pre-made pesto. But the combo was a winner! Open-faced on a piece of toast, this makes a great lunch. 

Egg salad comes in many styles. Typically I load mine with tons of celery and pickles, and use more lemon juice than mayo. This was a bit of an opportunistic recipe, since I had half of an avocado sitting in my fridge and a bit of leftover pre-made pesto. But the combo was a winner! Open-faced on a piece of toast, this makes a great lunch. 

comments powered by Disqus

Notes

  1. locobolo reblogged this from blondemodeltriesatlife
  2. blondemodeltriesatlife reblogged this from hannahevolving
  3. hannahevolving reblogged this from madeweekly and added:
    This looks incredible!
  4. monkeysmindkey reblogged this from madeweekly
  5. lifesizehysteria reblogged this from madeweekly and added:
    This. recipe. is. amazing. As someone who hates mayonnaise, I never EVER eat any kinds of “salads” like egg salad or...
  6. manger-avec-moi reblogged this from madeweekly
  7. huegee reblogged this from madeweekly and added:
    easy and yummy lunch idea!
  8. biancastillo-ca reblogged this from madeweekly
  9. e1son reblogged this from madeweekly
  10. koalas-march reblogged this from madeweekly
  11. sjsweetsomething reblogged this from linkaboutit and added:
    This sounds delicious. Mixing pesto with avocado and egg? Genius
  12. saranakins reblogged this from madeweekly
  13. sacredporn reblogged this from madeweekly