We’re not big on egg salads in Perú. Yes, we have “huevos a la Rusa” (Russian-style eggs, a spin of the classic Olivier salad) but not the typical chopped egg salad as it’s known in the anglo world. Now that I’m doing the AltShift experiment, egg salad has entered my breakfast menu. I made the mayonnaise with organic avocado oil, which gave it a very cool green colour as you can see in the photo below. This is a basic recipe with cucumber. There are infinite variations to this recipe; I’ll be posting more in the future.