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Avocado Egg Salad Recipe
2 small organic avocados, peeled
6 hard boiled free range organic eggs
1/4 cup organic mayonnaise
6 chopped organic green onions
1 and 1/2 tablespoons organic lemon juice
6 to 8 shakes of smoked paprika, depends on how much you love it
sea salt and pepper to taste
- Place the eggs in a saucepan and fill with enough cold water to cover the eggs (they should sit in a single layer). I use my Le Creuset Cast-Iron 1-Quart Oval (Dutch) French Oven so the eggs can rest in said single layer with no drama! Bring to a boil over medium-high heat. As soon as the water comes to a boil, turn off the heat and cover the pan; let sit for 13 minutes (15 minutes if you’re cooking a dozen).
- Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes.
- Peel and roughly chop the hard boiled eggs.
- Add the avocado to a mixing bowl with the mayonnaise, green onions, lemon juice, smoked paprika, sea salt and pepper. Mash the avocados, leaving them slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. I like to let it sit in the refrigerator for at least 15 minutes so the flavors work themselves into each other, but it is not necessary. Eat on toasted bread with watercress or greens of choice. I also will put it on a romaine lettuce leaf and eat it like an egg salad lettuce taco!
Recipe by Mushpa (aka Cara)