Recipe by Ali Slagle

You don’t need mayo in this egg salad. As you mash avocado, oil, and the fudgy yolks of soft-boiled eggs, it mixture becomes creamy like mayo and binds the chopped egg together. 

Serves 2

4 large eggs

1 ripe Primavera avocado

Juice of ½ lemon

1 teaspoon Dijon mustard

1 tablespoon extra-virgin olive oil

Salt & Pepper

2 scallions, thinly sliced

A handful of dill, parsley, or cilantro 

Crusty bread or salad greens or both

1. Bring a medium saucepan of water to a boil. Gently add 4 eggs and cook for 7 minutes. Transfer to cold water.

2. While the eggs are cooling, in a medium bowl, combine 1 avocado, juice of ½ lemon, 1 teaspoon Dijon, 1 tablespoon olive oil, and lots of S&P. Mash with a fork until smooth but chunky. 

3. When the eggs cool enough to handle, peel and rip them into big pieces. Add to the bowl and mash them with a fork until coarsely chopped.. Thinly slice 2 scallions and a small handful of dill, parsley or cilantro. Add to the bowl and stir to combine. Taste for S&P. Eat on top of crusty bread, salad greens, or both.