Like many kids, Easter was one of my favorite holidays growing up. Even way out in the country, the Easter Bunny would find our house and sprinkle beautifully-decorated eggs—some hand-painted and personalized—all throughout the front yard and leave us baskets filled with candy, small toys, and of course, his likeness in chocolate. We would quickly evaluate the haul in our baskets before carefully depositing it elsewhere so we could begin the hunt to fill them with our prized eggs.  After Mom and Dad said we’d found them all (E.B. must’ve left them a note), we brought them inside and began stuffing our little faces with our goodies, and like many parents, mine began making the egg salad.  We’ve all had/made it: the Post-Easter “What-am-I-going-to-do-with-all-these-eggs?” Egg Salad.  Well, allow me to break up the monotony just a little bit by bringing you a recipe for egg salad that you probably haven’t tried before.  It’s healthier, yummier, and much, much greener.  Substituting mayo with buttery, nutty avocado is a wonderful twist on this old standard, and the addition of scallions and a smidge of bacon bring it all home.  So, mix it up a little this year; Easter Bunny sent me a note to let me know he approves.

Here’s what you’ll need:

  • 12 large eggs
  • 1 T. white vinegar (optional)
  • 2-3 large avocados
  • 2-3 T. fresh-squeezed lemon juice
  • 4 scallions, thinly sliced
  • 6-8 slices bacon, cooked and crumbled (reserve 1/3 for topping)
  • Salt and pepper to taste
  • Optional topping: sliced grape tomatoes

First, cook the eggs.  The most consistent way of hard boiling eggs, in my experience, is to put them in a large pot, cover with at least 2 inches of cool tap water above the eggs and add a tablespoon of white vinegar if you have some on hand (it helps the peels come off a little more easily).  Put the pot on high until it boils for one minute.  Turn off the heat, leave the pot on the burner and cover.  Let sit in the hot water for 12 minutes.  Transfer to an ice bath until cool enough to peel.

A second, and even better way is to steam them in an Instant Pot.  Eggs cooked in an Instant Pot are the easiest-to-peel eggs I’ve ever encountered.  I can’t say enough about how great it works.  The peels practically slip off.  If you’ve been considering adding an one to your kitchen, put this in the “pros” side of your list.  Twice.  For perfect hard”boiled” eggs, add about a cup of water to the pot (cover the bottom with about 1/2 inch).  Place the trivet that came with the pot, or this silicone steamer basket that I love, and place the eggs in a single layer.  Do a manual pressure cook for 5 minutes and then a natural pressure release for 6 minutes.  Carefully, manually release the remaining pressure and remove the eggs from the pot to an ice bath.  Let them sit until cool enough to peel.

When the eggs are cooled and peeled, first mash the avocados (I used a potato masher) in a large bowl with the lemon juice.  You want about a cup of mashed avocado.  Then, mash the eggs into the avocado until you have your desired chunkiness.  Add the scallions and crumbled bacon and gently mix into the egg salad.

Chill before serving on toast, sandwiches, crackers, or as a dip for veggies and/or chips.

If you like avocados, you might like this Grilled Corn, Tomato, & Avocado Salad.

 

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