Egg Salad with Avocado
This is the best egg salad. What makes it different from the others, is separating the egg yolks and whites and mixing them with mayonnaise and dijon mustard to make an egg yolk dressing. It’s smooth, creamy and rich.
Servings: 4
Ingredients
- 6 eggs
- 2 tbsp mayonnaise full fat
- 1 tsp dijon mustard
- 1 tbsp lemon juice
- 1/2 tbsp olive oil
- pinch of salt and pepper
- 1 avocado optional
- fresh chives finely sliced
- sourdough
Instructions
- Bring a pot of a water to the boil. On a medium heat, boil the eggs for 12 minutes then place into an ice bath for 10 minutes. This will prevent the eggs from cooking any further and allow them to slightly cool so they are easy to peel.
- Remove the eggs from the ice bath. Tap the bottom of the egg onto a hard surface to break the shell. Remove a small piece of shell until the membrane is exposed. Insert your finger under the membrane and begin to remove the shell. Repeat this with all of the eggs.
- Cut the eggs in half and remove the yolks. Set to the side. Roughly chop the egg whites and set to the side.
- In a medium sized bowl, combine the yolks, mayonnaise, dijon mustard, lemon juice, olive oil and salt and pepper. Mash together with a fork until you have a smooth and creamy consistency. Place the egg whites into the bowl and gently fold through with a spoon.
- Serve on a piece of toasted sourdough with avocado slices and fresh chives.
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