Before Radd and I had kids, there would be nights that we weren’t able to have dinner together. School, work, and friends sometimes just got in the way of sitting down for a full meal with each other. Now if I happened to be home on one of those nights, there was absolutely no doubt about what my dinner plan would be– egg salad. Wild, right?
You see, I was never able to make egg salad for the both of us because– and I still don’t understand this– Radd despises hard-boiled eggs. To this day, I’m quite certain he would gag if he had to swallow a bite of egg salad. Even more incomprehensible is the fact that he’ll eat eggs any other way. He loves these pickled versions, and can even do this mollet version. Why not regular? Weirdo. At any rate, I’ve always loved egg salad. It’s creamy and so versatile. I make it a different way almost every time.
Here, I’ve swapped out mayonnaise for a mashed avocado. Let’s be clear, I have no problem with a little bit of mayonnaise. Especially the really good homemade stuff. But, I love avocados so much, that I figured I’d incorporate them into a spread. Plus, they are loaded with good fat that your body needs. I like to keep the eggs diced and gently fold them in– nice for a bit of texture. The avocado binds everything together wonderfully and adds such beautiful color. This is comfort food– delicious, quick to prepare, and healthy. And in case my constant urging for you to buy organic/local eggs hasn’t convinced you to do so quite yet — read this article. Want another option? Check out this fantastic recipe for Curried Egg Salad.
The Recipe: Avocado Egg Salad
2 hard-boiled eggs, diced, preferably organic/local
1/2 ripe avocado, mashed
1 1/2 tablespoons red onion, diced
1 1/2 tablespoons fresh chives, finely chopped
juice of 1/4 of a small lemon
kosher salt and freshly cracked pepper
How to make perfect hard-boiled eggs: In a sauce pan, place the eggs in a single layer. Fill pan with cold water and make sure it covers the eggs by an inch. Place pan on the stove and bring to a boil. Boil for 1 minute. Cover and remove from heat. Set a timer for 10 minutes. After 10 minutes, place eggs into an ice bath to stop the cooking process.
To make the egg salad: In a medium-sized bowl, mash the avocado and some of the lemon juice together until creamy, add salt and pepper. Remember you can always add more lemon juice at the end to get it to your desired consistency, but you can never take it out. Gently fold in the egg, red onion, and chives. Re-season with lemon juice, salt, or pepper, if necessary. Feel free to add a jalapeño or sriracha sauce for a bit of heat. Enjoy with arugula and whole wheat bread or by the spoonful!
Have a wonderful weekend, friends!