Ingredients:

  • large Eggs, hard-boiled and cooled
  • medium ripe Avocados (Hass variety)
  • Tablespoons Fresh Lime Juice
  • Tablespoons Plain Greek Yogurt (optional)
  • /4 cup Red Onion, finely minced
  • /2 cup Celery, finely diced
  • Tablespoons Fresh Cilantro or Parsley, chopped
  • teaspoon Dijon Mustard
  • /2 teaspoon Salt (or to taste)
  • /4 teaspoon freshly ground Black Pepper (or to taste)
  • Pinch of Cayenne Pepper or Hot Sauce (optional)

Instructions:

  1. Prepare the Eggs: Hard-boil the eggs. Immediately cool them completely in an ice bath, peel, and roughly chop them. Set aside.
  2. Mash the Avocado Base: In a large mixing bowl, halve the avocados, remove the pits, and scoop the flesh into the bowl. Add the lime juice immediately to prevent browning. Mash with a fork until mostly smooth, leaving some small lumps for texture.
  3. Build the Creaminess: Stir in the Greek yogurt (if using), Dijon mustard, salt, pepper, and cayenne/hot sauce into the mashed avocado until well combined.
  4. Fold in Ingredients: Gently fold the chopped hard-boiled eggs, minced red onion, diced celery, and fresh herbs into the avocado mixture.
  5. Taste and Adjust: Taste the salad. Add more salt, lime juice, or spice as required to ensure it tastes bright and balanced.
  6. Chill (Optional but Recommended): Cover the bowl and chill in the refrigerator for at least 15 minutes to allow the flavours to meld together properly.
  7. Serve: Serve chilled or at room temperature, piled high on toasted sourdough or in crisp lettuce wraps.