Mayonnaise is one of those things that you either love or you hate. I’m a lover! Egg salad, chicken salad, deviled eggs, on sandwiches, as a base for veggie dips.. I’m all about it.
I didn’t want to give up mayonnaise when I overhauled my diet, but I wasn’t interested in consuming the preservatives and GMOs in normal store-bought mayo. So I’ve been buying this avocado oil mayo from Primal Kitchen. It’s so tasty but kinda pricey. I’ve had my eye out for a good recipe with the hopes that I could save some money, and this morning I finally went for it. (It actually ended up being a little more expensive this way, so I don’t know if I will do it again. But i’m glad I experimented!)
I used this recipe from Hold the Grain. First impression: I like it! I feel proud of myself for making mayonnaise from scratch. But I don’t think I like it more than the pre-made product so I’ll probably order Primal Kitchen’s version through Thrive Market again once I run out of the homemade stuff.
I also needed to use up a bunch of cucumbers, so I found this Avocado Cucumber Egg Salad on Pinterest. I used 1/3 c of the mayo I’d just made, skipped the actual avocado, and added dill on a whim. I spread some on my walnut bread for dinner, and it reminds me of a tea party.. it’s a mix between the standard tea-party fare of cucumber finger sandwiches and regular egg salad sandwiches. So.. if you like that kind of thing, give it a try! I thought it was an interesting twist on my usual egg salad, and a great way to use up extra cucumbers that were about to go bad.
I still have more cucumbers though, with the promise of more to come in our CSA box on Tuesday. I’ll probably just end up making pickles, but if you guys have any delicious & creative ways to use up cukes, I’m all ears!
Happy Weekend, friends.