Ingredients:

  • large Eggs
  • medium Ripe Avocados
  • Tablespoon Fresh Lime Juice
  • Tablespoons finely diced Red Onion
  • /4 cup finely diced Celery
  • Tablespoons chopped Fresh Cilantro or Parsley
  • teaspoon Dijon Mustard
  • /2 teaspoon Kosher or Sea Salt
  • /4 teaspoon Freshly Ground Black Pepper
  • Pinch of Smoked Paprika (Optional)

Instructions:

  1. Place eggs in a saucepan, cover with cold water. Bring to a rolling boil, then immediately cover, remove from heat, and let stand for 10 minutes. Transfer immediately to an ice bath to cool quickly. Once cool, peel and roughly chop the eggs.
  2. In a mixing bowl, scoop out the avocado flesh. Add the lime juice and mash thoroughly until mostly smooth, leaving some small lumps for texture.
  3. Whisk the Dijon mustard into the mashed avocado mixture. Season immediately with salt, pepper, and smoked paprika (if using).
  4. Gently fold the chopped hard-boiled eggs, diced red onion, diced celery, and fresh herbs into the avocado mixture until just combined.
  5. Taste the avocado egg salad and adjust seasoning. Add more salt, pepper, or lime juice if needed to achieve the desired brightness.
  6. Cover and refrigerate for at least 15 minutes to allow the flavours to meld before serving.