In the spirit of egg salad week, today’s recipe post is all about the egg salad…with a slight switch-up. In this recipe, we’re saying hello to luscious and nutritious avocado.
But first, we’re going to do a quick 101 on how to hard boil an egg. Have you ever wound up with a green-gray ring surrounding your yolk? If so, you might find some clues as to what you’re doing wrong in our first “Food Science Fun” segment. Oh yes I did.
I’d love to hear your thoughts, so be sure to leave a comment at the end of the video.
Wishing you happy viewing and even happier eating.
Avocado Egg Salad
Makes 2 servings
Juice of half of a lemon
1 teaspoon dijon mustard
4 hard boiled eggs (2 whole eggs + 2 whites), diced
1/2 avocado, diced
1 branch of celery, diced
2 tablespoons of chopped flat leaf Italian parsley
1 tablespoon minced chives
1/4 teaspoon coarse salt
Freshly cracked black pepper
Roasted red peppers, sliced
Leafy green of choice, washed, patted dry and rib removed (Swiss chard, Kale, Romaine Butter Lettuce)
1. In a medium sized bowl, whisk the lemon juice and mustard. Add the eggs, avocado, herbs, salt and pepper and toss. For a creamier consistency, use the back of a fork or potato masher to break down the egg salad.
2. Spoon the egg salad onto your leafy green, top with strips of roasted red pepper and roll.