Ingredients:
- 6 Large Eggs
- 2 medium Ripe Hass Avocados
- 1 Tbsp Fresh Lemon or Lime Juice
- 1 tsp Dijon Mustard
- ½ tsp Sea Salt (or to taste)
- ¼ tsp Freshly Ground Black Pepper (or to taste)
- 1 small Celery Stalk, finely diced
- 1 Tbsp Red Onion or Shallot, finely minced (optional)
- 2 Tbsp Fresh Chives and/or Dill, finely chopped
- A pinch of Cayenne Pepper or Smoked Paprika (optional)
Instructions:
- Boil the Eggs: Place eggs in a saucepan and cover with cold water by 1 inch (2.5 cm). Bring the water to a rapid, rolling boil. Immediately remove the pan from the heat, cover tightly, and let sit for exactly 8–9 minutes.
- Ice Bath & Peel: Immediately transfer the eggs to a large bowl of ice water. Let them sit for 5–10 minutes to stop cooking and ease peeling. Once chilled, peel the eggs under running water.
- Chop: Using a knife or egg slicer, chop the eggs into rustic, medium-sized pieces. Set aside. Avoid mashing the eggs at this stage.
- Prep the Avocado: Halve the avocados, remove the pits, and scoop the flesh into the mixing bowl.
- Mash the Base: Add the lemon/lime juice, Dijon mustard, salt, pepper, and optional paprika/cayenne to the avocado. Use a fork or masher to process the mixture until mostly smooth and creamy.
- Incorporate Aromatics: Stir in the finely diced celery, minced red onion/shallot (if using), and fresh herbs (chives/dill). Taste and adjust seasoning here.
- Combine Components: Gently fold the chopped hard-boiled eggs into the creamy avocado base using a rubber spatula. Be careful not to crush the egg pieces; the goal is to coat the eggs without turning the whole mixture into a uniform mush.
- Final Adjustment and Chill: Taste the salad one last time and adjust salt, pepper, or acid as needed. Cover the bowl tightly with cling film, pressing the film lightly onto the surface of the salad to minimize air exposure (preventing browning).
- Serve: Chill in the refrigerator for at least 30 minutes to allow the flavours to deepen and marry. Serve cold.