Healthy Recipe | Avocado Egg Salad

Once you've mastered easy peel hard boiled eggs, you literally won't stop making them! So what are you going to do with your heaps of hard-boiled eggs? Make this avocado egg salad, of course! I recommend scaling this recipe for the amount you plan to eat within 24 hours (because brown avocados are lame).

Ingredients

4 hard boiled eggs

1 ripe avocado

1/4 cup diced yellow onion

1 tsp mustard

salt & pepper

For easy-peel eggs EVERY TIME:

1. Bring a large pot of water to a rolling boil. Once boiling, use a slotted spoon to carefully lower the eggs into the boiling water.

2. Allow the eggs to boil for 30 seconds, then reduce the heat to a low simmer, cover, and cook to desired doneness: 6 minutes for a runny yolk, 8 minutes for a jammy yolk, and 13 minutes for a hard yolk.

3. While the eggs are cooking, prepare an ice bath. Fill a large bowl or a clean sink with enough cold water and ice to fully submerge all of your eggs.

4. Remove the eggs from the water with a slotted spoon and submerge them in the ice bath for at least 15 minutes to cool completely. Refrigerate and store in the shell.

5. Enjoy within a week and peel just before eating by gently cracking the shell on a solid surface until the egg has a small web of cracks around the entire surface. Peel under running water, starting at the large base of the egg.

Egg Salad:

1. Peel avocado and remove the pit. Add avocado, yellow onion, mustard, salt, and pepper to a blender and blend until smooth.

2. Peel and dice hard boiled eggs and place in a large bowl. Add avocado mixture and gently fold the eggs into the mixture until evenly coated. Enjoy in a salad, wrap, or sandwich within 24 hours!

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