This was a delicious lunch. I love egg salad, but the idea of eating it off a spoon does not appeal to me -- way too mushy -- so the celery and bacon provided just the right crunch.
4 stalks of celery
2 hard boiled eggs
mayo to taste (homemade or a brand without sugar)
3 to 4 slices of bacon
avocado
salt and pepper
Make the egg salad by mushing up the eggs with a fork until crumbly. Stir in a little bit of mayo (you don't need much, just enough to bring the eggs together into a solid mass). Salt and pepper to taste.
Take four washed celery stalks and fill with the egg salad. Top with crumbled bacon and avocado slices. Serves two for a light lunch.
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