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

Ingredients 

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

For assembly

Roasted red peppers, sliced

Leafy green of choice, washed, patted dry and rib removed (Swiss chard, Kale, Romaine Butter Lettuce)

 

Method

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.

Enjoy!