© Sunshine Urbaniak
Avocado Egg Salad
We kicked up egg salad a notch by adding creamy avocado. We still kept the mayonnaise because, well, it’s delicious. We also added minced shallot, sweet relish, cilantro, dijon mustard, and spices paprika and cumin. It’s the perfect salad for topping a toasted bagel or sandwiching between two pieces of bread. Feel free to add some lettuce as your base.
Let’s talk about hard boiling eggs. There are so many methods—boiling, baking, or steaming. My preferred method is steaming. Once I tried Alton Brown’s process I’ve never turned back. Steam eggs for 12 min., and then put them in an ice bath to cool—they come out perfect every time. Enjoy!
Acocado Egg Salad
Servings: 2
AuthorSunshine UrbaniakCategoryBreakfast, SidesTotal Time30 minsINGREDIENTS
DIRECTIONS
Hard boil the eggs. Fit a medium saucepan with a steamer and fill with enough water to just come up to the bottom of the steamer. Cover and bring to a boil. Add eggs and steam for 12 min. Prepare an ice bath. While eggs are steaming, mince shallot and cilantro. When eggs are done cooking put them into the ice bath let cool, about 10 min.
Once eggs are cool, put them in a medium-sized bowl and mash with fork. Add the rest of the ingredients and mix together until smooth. Serve on bread or bagel.
Ingredients
Directions
Hard boil the eggs. Fit a medium saucepan with a steamer and fill with enough water to just come up to the bottom of the steamer. Cover and bring to a boil. Add eggs and steam for 12 min. Prepare an ice bath. While eggs are steaming, mince shallot and cilantro. When eggs are done cooking put them into the ice bath let cool, about 10 min.
Once eggs are cool, put them in a medium-sized bowl and mash with fork. Add the rest of the ingredients and mix together until smooth. Serve on bread or bagel.
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