As I mentioned earlier, I’ve been casually thinking about trying more grain-free meals and dishes. And after going to my workshop weekend for my nutrition schooling, I’m more and more curious about how it will or won’t work for me….
I hated egg salad sandwiches as a kid. Every few months or so, my dad would make egg salad sandwiches for lunch. While my dad, mom and brother ate them, I ate something else. Thinking back on it, I’m not even sure why I didn’t like them. Maybe the texture? I wasn’t a huge mayo fan? I don’t really know.
Growing up, I also didn’t like avocados. I didn’t hold hatred in my heart for it like egg salad, but I would pass if it was offered. My mom would often just put it on toast with some butter and happily eat away while I looked at her, bewildered. When I moved out to LA and met N, I gave avocados another try. I also started eating sushi (sushi in the midwest is questionable, at best) and California rolls were brimming with avocado.
Egg salad came back into my life more recently. N made an egg salad sandwich for himself a few months ago and offered me a bite. It actually wasn’t that bad! I’m still not a huge mayo fan, but I liked it!
Later I started noticing the variations people were making on classic sandwiches. Different breads, fancier cheeses, spicier mayo, pickled vegetables. Egg salad was not immune to the variations. Someone suggested swapping out the mayo in the egg salad for avocado, making the fat healthier and just as delicious. I was intrigued. The next time we had avocados I tried it. And it was heaven! The two things I had truly despised as a kid had come together to form a gloriously rich and mouthwatering combination. Who would have thought?
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