Of all the food trends threatening Southern classics, there are a few that really go above and beyond. Poppyseed chicken made with yogurt? Sweet tea made with stevia? Coconut oil in cornbread? Gluten-free fried chicken? These are all food combinations that this Southerner can't quite get behind.
If you're on a health kick, okay – I understand swapping in some lower-fat ingredients to make that King Ranch Chicken Casserole not-so-heavy. But, I implore you to not present that "skinny" casserole to those of us who love the classics pretending that it's the cheesy, comforting original.
One of the worst trends to cross my plate is, undoubtedly, the concept of avocado-based egg salad. Usually, the addition of this creamy fruit in recipes is used as a replacement for fat. In the case of egg salad, it's mayo on the chopping block. Sure enough, avocado egg salad calls for avocados to take the place of most, if not all, the mayonnaise called for in an egg salad recipe. Y'all, the horror! And, the end result of a green egg salad yields a foreign-looking tea sandwich. Not at this gal's ladies luncheon, thank you.
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Please, 2018, do not mess with my Mama's egg salad recipe. Classic, creamy, mayonnaise-based egg salad, a delicacy among Southern cuisine, has very few ingredients. There's a reason that it's a favorite among picnics, parties, and church luncheons across the region – it's delicious and dependable. Grab about 6 boiled eggs, mash with a potato masher (Mama's trick!), add a hearty dollop of mayonnaise, and squeeze in some yellow mustard. A pinch of salt and pepper are all the seasoning you need. From here, you can add your red onions, chopped celery, sweet pickle relish, or fresh herbs if you desire. But, that creamy, soft, silky egg salad needs no dressin' up.
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If you choose to add avocado to your eggs, that's your (incorrect) business. But, for Pete's sake, don't pretend that skipping the Duke's in your egg salad and swapping with avocado is any equivalent to the Southern goodness that we've grown up on.