Avocado Egg Salad

Prep Time 15

Cook Time 18

Total Time 40

Servings

Calories 168kcal

Hard boil the eggs. Bring a large pot of water to a boil. Once boiling, add the eggs (10) and cook for 15 minutes (this makes them easier to peel). Prepare a large bowl with water and ice, and after the eggs have cooked for 15 minutes, plop them in the ice bath. After cool enough to handle, peel.
Food processor (note 3). Cut eggs in half lengthwise, remove the yolks, and place them in a food processor. Add avocado (1 medium), lime juice (1/4 cup), and salt (1 teaspoon) to the egg yolks, and process until smooth.
Combine. Dice up the egg whites into small pieces, and add to a large bowl along with the celery (1/2 cup), red onion (1/2 cup), and cilantro (1/2 cup). Add the avocado mixture and stir to coat. Enjoy!

If using hard-boiled eggs that have already been prepared, make sure they don't contain preservatives. These often have a funky taste.
Avocados. I highly recommend using Hass avocados, as they’re higher in fat and much creamier.
Without the food processor, avocado egg salad can have a gritty texture (avocado and egg yolks are hard to combine). For best texture results, don't skip!
Storing. This salad is best served immediately, but if you have leftovers, be sure to squeeze additional lime juice over the top to prevent the avocado from browning (as much) and store it in an airtight container.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com