open faced egg salad with avocado and homemade pickled relish.

You know what I love about the internet? I've met a lot of people through blogging and social media. I'm also constantly inspired by my talented friends. Jamie at the Kitchenarium always has something cooking up in her kitchen that makes my tummy growl. I also love to keep my eye on what's happening in my college friend Rachel's kitchen at Set the Table.

Recently, one of my local blogger friends, Val, from Corn, Bean, Pigs, and Kids blogged about a Veggie egg salad sandwich using cottage cheese. She was inspired to add vegetables to her egg salad, by my chicken salad post.

The link of inspiration is long and awesome. So I decided to take this concept of veggie egg salad, and step it up a notch. I was also inspired by this burger I ate a few weeks back: toast, avocado, homemade pickled relish, veggie beef burger, and homemade salsa.

And so the

"OPEN FACED EGG SALAD WITH AVOCADO AND HOMEMADE PICKLED RELISH"

was born.

The egg salad included: swiss chard, broccoli stems (a great way to use them up), 1/2 an onion, 4 carrots chopped in my power chef chopper, then 1 cup mayo, 1/4 c mustard, and 6 hard boiled eggs.For the pickled relish, I chopped up my homemade canned pickles and my pickled carrots (totally canning carrots again next year, that was a major win!--and maybe canning the relish?)

A piece of toast, mashed avocado, egg salad, and homemade pickle relish.

Devine.