Avocado Egg Salad

Ingredients

• 4 large eggs
• 1 ripe avocado, peeled and pitted
• 1 tablespoon lemon juice (about half a lemon)
• 2 tablespoons mayonnaise (or Greek yogurt for a lighter option)
• 1 teaspoon Dijon mustard
• 1 dill pickle, diced
• 1/4 teaspoon red chili flakes (adjust to taste)
• 2 tablespoons diced red onion
• Salt and pepper to taste
• 2 tablespoons chopped fresh chives or green onions
• 1 tablespoon chopped fresh dill (optional) 1 celery stalk, finely chopped (optional, for added crunch)

Directions

1. Boil the Eggs: Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan, remove it from the heat, and let the eggs sit in the hot water for about 10-12 minutes. Drain the hot water and immediately transfer the eggs to a bowl of ice water to cool for at least 5 minutes. This will make peeling easier.
2. Prepare the Avocado Base: In a medium-sized bowl, mash the avocado with a fork until smooth or leave it slightly chunky if you prefer more texture. Add the lemon juice to the mashed avocado to prevent it from browning and to add a zesty flavor.
3. Mix the Salad: Peel the cooled eggs and chop them into small pieces. Add the chopped eggs to the bowl with the mashed avocado. Add the mayonnaise (or Greek yogurt), Dijon mustard, dill pickle, red chili flakes, and diced red onion. Mix until all ingredients are well combined.
4. Add Fresh Herbs and Vegetables: Stir in the chopped chives or green onions and dill if using. If you like extra crunch, add the finely chopped celery as well.
5. Taste and Adjust: Taste the avocado egg salad and adjust the seasoning as needed, adding more salt, pepper, lemon juice, or chili flakes to suit your taste.
6. Serve: Serve the avocado egg salad on toast, in a sandwich, wrapped in lettuce leaves, or as a dip with crackers or sliced vegetables. Enjoy immediately or refrigerate for up to 2 days.

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