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
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.
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.