Receta Egg salad with avocado, jalapeño and lime {vegetarian}
After you've eaten your way through all of the sweets and Peeps of the holiday season, you probably have a few leftover hard-boiled eggs languishing in the refrigerator. It doesn't take much to turn those eggs into a truly peppy egg salad, one that absolutely will not remind you of what you found in your grade school lunch box. Here's an egg salad for grown-ups. It's filled with tangy little bites of jalapeño pepper, creamy avocado, and bursts of lime. Fill a roll-up, top some crackers, or serve it in a lettuce leaf. I used a low-carb flatbread one day, and romaine lettuce the next day, and both were equally delicious. Okay, maybe not as delicious as a chocolate bunny, but much healthier, and a fine way to use leftovers. I like to use my egg slicer rather than a knife to make a first pass at the eggs; the eggs won't roll around, and it makes them easier to chop and smoosh with the avocado.
Egg salad with avocado, jalapeño and lime
From the pantry, you'll need: eggs, mayonnaise, jalapeño pepper, lime, kosher salt, fresh black pepper, parsley.
Serves 2-3; can be multiplied.
Ingredients
- 4 hard-boiled eggs, chopped or sliced with an egg slicer
- 1 small avocado, chopped
- 1 Tbsp mayonnaise
- 1 Tbsp roughly chopped fresh flat-leaf parsley
- 1 tsp minced red bell pepper
- 1/4 tsp minced jalapeño pepper, or more to taste
- Juice of 1/2 lime
- 1/4 tsp kosher salt
- 1/4 tsp fresh black pepper
Directions
In a mixing bowl, use a rubber spatula to combine all ingredients, smashing the egg and avocado a little bit here and there.
Taste, and adjust seasoning with more jalapeño, lime, salt or pepper.
Serve chilled or at room temperature, on toast, in a roll-up, or in lettuce leaves.
More ways to use hard-boiled eggs:
Lemon-dill egg salad, from The Perfect Pantry
Bacon and egg tartine, from The Perfect Pantry
Curried egg salad, from 101 Cookbooks
Egg salad in pita with green olives, green onions, and Dijon, from Kalyn's Kitchen
Smoky deviled eggs with Greek yogurt and frizzled shallots, from The Kitchn