Ingredients:

  • 6 Large Eggs, hard-boiled, cooled, and peeled
  • 2 large Ripe Hass Avocados (~300g)
  • 1 Tablespoon Fresh Lemon or Lime Juice
  • 1 Teaspoon Dijon Mustard
  • 1 Tablespoon Fresh Chives, finely chopped
  • 1 Celery Stalk, very finely diced
  • 1 Tablespoon Red Onion (or Shallot), minced very finely (optional)
  • ½ Teaspoon Kosher Salt (or fine sea salt)
  • ¼ Teaspoon Freshly Ground Black Pepper

Instructions:

  1. Boil the Eggs: Place the 6 eggs in a saucepan and cover with cold water by at least an inch (2.5 cm). Bring the water to a rolling boil over high heat.
  2. Cook and Set: Once boiling, remove the pan from the heat, cover tightly, and let stand for exactly 10 minutes.
  3. Ice Bath: Drain the hot water and immediately plunge the eggs into a large bowl of iced water. This stops the cooking process instantly and makes them much easier to peel. Let sit for 5 minutes until fully cooled.
  4. Peel and Chop: Gently peel the eggs. Chop the cooled eggs into a coarse dice (about 1 cm pieces). Set aside.
  5. Prep Avocado: Halve the avocados, remove the pits, and scoop the flesh into the mixing bowl.
  6. Mash: Using a fork or a potato masher, mash the avocado until mostly smooth, leaving a few small lumps for texture.
  7. Add Acid: Immediately stir in the lemon or lime juice to prevent the avocado from oxidising and turning brown.
  8. Build the Dressing: Add the Dijon mustard, salt, and pepper to the mashed avocado. Mix until thoroughly combined.
  9. Add Textural Ingredients: Stir in the finely diced celery, minced red onion (if using), and chopped chives into the avocado mixture.
  10. Fold in Eggs: Add the chopped hard-boiled eggs to the bowl. Use a spatula to gently fold the eggs into the avocado mixture. Avoid mashing the eggs further; you want pieces of egg white and yolk intact.
  11. Taste and Adjust: Taste the salad and adjust seasoning as necessary (a touch more salt, pepper, or lemon juice may be needed).
  12. Chill (Recommended): For best flavour, cover the bowl and chill in the refrigerator for at least 30 minutes to allow the flavours to marry. Serve cold.