Here’s a new recipe bound to entice your hipster side!  Even if you don’t think you have one, the truth is that avocado has become THE staple of hipster cuisine in all its shapes & forms.  The latest buzz we’ve seen around the Interwebs has been the delicious latte being sipped straight from an avocado skin cup…ridiculous or genius?  Who knows nowadays which is which, does it really matter?

No matter how bizarre or complex today’s foods might seem, there’s no denying that avocados are truly a fountain of youth in disguise.  Not only are there endless lists online about the science-backed health benefits of avocado, but who can deny the delicious touch an avocado can give to ANYTHING on your table!

Coming from the rich, tropical land of Honduras, avocado was quite the familiar food for me.  I was also aware of how much of an influence it has had in American cuisine, with guacamole being a staple of Tex-Mex & Mexican cuisines, found as dips or in sandwiches inspired by them.  However, I was surprised to find that a majority of Germans have never even tried the delectable fruit.  It was quickly made clear to me why: avocados are overpriced & terribly bland here!  Imported from Israel or Turkey, they travel a long way and are usually commercially harvested way too green to come to full, rich ripeness…of course, I’ve dedicated the past 4 years in Germany to finding the perfect avocado each time with a few savvy food tricks I learned.  However, there’s lots of patience involved, as they must be stowed away wrapped in newspaper for them to be as perfect as they’ll get in this faraway nordic land.

Indoors, an avocado tree is usually grown from the pit of an avocado fruit.  Last year I grew a couple of avocado plants in my kitchen.  Unfortunately they didn’t survive the closed-in heated winter, and never made it to the spring – I need to plan accordingly so they’re strong enough this time around.  One already sprouted and is growing perfectly!

Avocados, oh avocados…they sure bring lots of joy to your food.  Generally they’re served raw, but in some cultures avocados are frequently used for milkshakes & juices and occasionally added to ice cream & other desserts.  It is, after all a fruit!  In other cultures, avocados are used in savory dishes where the traditional preparation is not sweet, but garnished with salt & lemon, or served in soups, salads, or on the side.

Even though its magnificent health benefits brought awareness to the delicious avocado, today’s hipster fads have raised the popularity to a whole new level.  From the ‘avolatte’ – avocado latte, of course – to the bacon avocado bomb, the hipster relative of the Scotch Egg, to the popular avocado toast, today’s cooky recipes use avocado in the funkiest ways possible.  No complaints on my behalf and this recipe is sure to win your hearts as well!

For the Avocado Egg Salad

• 8 hard-boiled eggs, chopped
• 1/4 cup (60ml) of mayonnaise
• 1 teaspoon (5ml) of lemon juice
• 2 tablespoons (30ml) of minced cilantro
• Salt & pepper, to taste
• 1/2 teaspoon of dijon mustard
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of paprika
• 1 large avocado, chopped
• 6 slices of rye bread

In a bowl, combine eggs, mayo, lemon juice, cilantro, salt, pepper, mustard, and optional spices.  Gently combine well.  Add the chopped avocado and combine into the egg salad mixture.  Mix well, smashing to your desired consistency.  This egg salad variety can be served with crackers or bread, or as prepared sandwiches with extra yummy avocado goodness!