Southwestern Avocado Egg Salad

6 hard-boiled eggs
2 avocados, cubed
1 jalapeno, diced
1/2 teaspoon Southwest seasoning
1/4 oz cilantro, minced
1/4 cup diced red onion
sea salt
freshly ground black pepper


Slice the eggs into sixths*. Remove the yolks (set aside the whites) and mash them with avocado and spices until smooth. Stir in the cilantro, jalapeno, and onion until well-distributed. Coarsely chop the whites if desired. Stir in the whites. Serve immediately.

*I use my egg slicer tool, setting the egg vertically on the base and using the wedge slicer for even wedges.

My thoughts:

This time of year is sure to bring an abundance of eggs. Even if you don’t dye them for Easter, take advantage of sales and pick up a dozen (or two!) to play around with. Growing up I didn’t like egg salad but what I think it came down to was that I didn’t like the egg salad I was being served. I’ve always loved deviled eggs so my egg salad aversion even had me perplexed. It wasn’t until more recent years I started making it myself and found I quite like it if jazzed up properly. I had some extra avocado and jalapeno so I had the idea to make it into egg salad. It was good! The avocados make it so creamy you don’t even need to add mayo; perfect for the mayo-adverse. The jalapeno and red onion both add a crunch and zip and the Southwest seasoning ties it all together.

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