Ingredients:

  • 6 Large Eggs, hard-boiled and cooled
  • 2 Ripe Avocados (Hass)
  • 1 tbsp Fresh Lime or Lemon Juice
  • 1 tsp Dijon Mustard
  • 2 tbsp Finely Diced Red Onion
  • 1/4 cup Finely Diced Celery
  • 1 tbsp Fresh Dill, chopped
  • 1 tbsp Fresh Chives, chopped
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Fresh Black Pepper

Instructions:

  1. Prepare the Eggs: Bring a pot of water to a rolling boil. Gently place the eggs into the boiling water and cook for exactly 9-10 minutes. Immediately transfer the cooked eggs to an ice bath for 5 minutes to halt the cooking process and make peeling easy. Peel and coarsely chop the eggs.
  2. Create the Avocado Base: Slice the avocados in half, remove the pit, and scoop the flesh into the large mixing bowl. Add the lime/lemon juice and the Dijon mustard. Use a fork or potato masher to mash the avocado until it reaches your desired consistency—some small chunks are welcome for texture.
  3. Incorporate Aromatics: Fold the finely diced red onion and celery into the mashed avocado base. Mix until just combined.
  4. Combine Ingredients: Gently fold the coarsely chopped eggs, fresh dill, and chives into the avocado mixture. Avoid over-mixing to prevent the salad from becoming uniformly mushy; the eggs should retain some structure.
  5. Season and Taste: Add the Kosher salt and freshly cracked black pepper. Mix once more and taste, adjusting the seasoning (more acid, salt, or pepper) as necessary to ensure the flavors pop.
  6. Chill (Optional but Recommended): Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld. Serve chilled.