We are currently in the tail end of the avocado/pear season. I know that you’ve probably had your fill by now. I’m almost there, but here’s another way to use avocados.
As I’ve said before, the creamy, buttery-ness of this fruit makes it an excellent substitute for mayonnaise in salads. This week’s recipe is an egg salad made with an avocado dressing instead of mayo.
INGREDIENTS
Egg Salad with Avocado Dressing
Photo by Cynthia Nelson6 large hard boiled eggs
- 1 cup of avocado chunks
- Fresh lime juice, to taste
- Salt and ground black pepper, to taste
- 2 teaspoons spicy mustard, or to taste
- 2 whole scallions/green onions, thinly sliced (green & white/purple parts)
- Thinly sliced hot pepper, to taste
- Finely minced parsley, optional
DIRECTIONS
- Peel the eggs, cut into chunks and set aside in a bowl.
- Mash together the avocados, mustard, lime juice, salt and ground black pepper until smooth and creamy. Taste and adjust to suit your preference.
- Add the avocado dressing to the eggs and toss gently to mix.
- Add the scallions and hot pepper and fold in to the salad; cover and transfer to the refrigerator to chill.
- Serve cold with a sprinkling of parsley.
NOTE
- If you have fresh coriander/ cilantro, it will make a nice addition to the salad.
