March 2 is Dr. Seuss Day. What a great day to celebrate! And what a great story behind that fanciful character:
Did you know? In May 1954, Life magazine published a report on illiteracy among school children which concluded that children were not learning to read because their books were boring. William Ellsworth Spaulding was the director of the education division at Houghton Mifflin (he later became its chairman), and he compiled a list of 348 words that he felt were important for first-graders to recognize. He asked Theodor Geisel (Dr Seuss) to cut the list to 250 words and to write a book using only those words. Spaulding challenged Geisel to “bring back a book children can’t put down”.Nine months later, Geisel completed The Cat in the Hat using 236 of the words given to him. It retained the drawing style, verse rhythms, and all the imaginative power of Geisel’s earlier works but, because of its simplified vocabulary, it could be read by beginning readers. (Wikipedia)
To celebrate the day, let’s make – what else? – something like Dr. Seuss’s Green Eggs and Ham. Because I like the two ingredients so much I’m going with eggs (not quite green) and avocado (definitely green!) That’s right: Avocado Egg Salad! Yum!
You’d think making egg salad with avocado would be simple: Just substitute mashed avocado for the mayonnaise, right? Wrong. I tried it and as much as I love avocado, the taste was far too plain for me. I forget sometimes how much “zip” mayonnaise actually adds to a dish.
To help the flavor, I considered using half mayo and half avocado but that would be cheating. I was determined to do this without the mayo! So, the challenge was to find the right additions for the right flavor.
Here’s where I went: Dijon mustard, lemon juice, onion powder, a little salt and – I LOVE this one- pickles! One pickle. A dill. Chopped up, of course. Tastes great with tuna saladLINK so why not egg salad?
I really think the pickle is the magic ingredient. I’ve heard of adding dill to egg salad, but I figured why stop there? Let’s go full-on pickle! It adds not only the dill taste but also the tangy vinegar of pickle juice and that pickle *crunch.* Isn’t Mother Nature terrific? And, conveniently, she made pickles green. 😀
Just chop the eggs, pickle and celery and place in a bowl.
Then, in a small bowl, mix mashed avocado with lemon juice, Dijon mustard, onion powder and salt.
Add avocado mixture to bowl with chopped ingredients and stir to combine.
I made these into rollups, easy for lunch or a snack. To continue the green theme, use spinach tortillas. 😀
Give these a try, I think that you’ll like them….in a house….with a mouse … in a box…with a fox…. You know how this goes right?
Avocado Egg Salad
- 6 eggs hard-boiled, cooled, peeled and chopped
- 1 ½ avocados
- 1 celery rib diced
- 1 tsp Dijon mustard
- 2 TB lemon juice
- 1 tsp onion powder
- 1 dill pickle chopped fine
- ¼ tsp salt or to taste
- 3 flour tortillas spinach
- In a small bowl, mash the avocado until smooth. Add mustard, lemon juice and salt and stir until smooth.
- Place all other ingredients in a medium bowl. Add avocado mixture and stir until well combined.
- For rollups shown: Spread the egg salad evenly onto 3 spinach tortillas. Roll each tortilla tightly and place seam side down on a plate. Place plate in the fridge for at least 20 minutes before slicing.
- Cut tortilla into pieces crosswise, about one inch wide each.
- Place on a serving plate and enjoy.