Ingredients:

  • 6 large (300g) hard-boiled eggs, peeled and chopped
  • 1 large (150g) ripe Hass avocado, pitted and peeled
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (5ml) Dijon mustard
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1/4 tsp (1.5g) sea salt
  • 1/4 tsp (1.2g) cracked black pepper
  • 2 tbsp (30g) red onion, finely diced
  • 2 tbsp (30g) celery, finely diced

Instructions:

  1. Place eggs in a pot and cover with an inch of water. Bring to a boil, then remove from heat, cover, and let sit for 10-12 minutes. Immediately plunge into an ice bath to ensure the whites stay tender and the yolks don't develop a grey ring.
  2. In a medium mixing bowl, combine the avocado, lemon juice, and Dijon mustard. Use a fork to mash until the mixture is a smooth, velvety paste with no large lumps.
  3. Gently fold in the chopped eggs, diced red onion, celery, and parsley. Stir only until the eggs are coated in the avocado mixture; avoid over-mixing to keep the eggs in distinct chunks.
  4. Season the salad with sea salt and cracked black pepper.