Recipe of the Month

April 2019: Egg Salad Avocado Boats

With the Easter Holiday upon us, many people will be offering deviled eggs as an appetizer at their celebrations. I’m not a huge fan of deviled eggs, however, I do enjoy a good egg salad and thought I would create my own interpretation of an old classic to share with you. My Egg Salad Avocado Boats are a delicious alternative with tarragon, capers, and hot paprika, updating the old standby with new flavors and look. One of these delicious halves makes for a refreshing first course, before the main entrée. Two loaded halves could serve as a filling meal! If you’re not into eggs or avocados, check out our other springtime recipes on the BalancingEnergy website.

Ingredients: 

  • 6 hard boiled eggs
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons mayo (I use Soy Free Veganaise)
  • 3 tablespoons or more Dijon mustard
  • 2 tablespoons minced celery
  • 4 teaspoons chopped fresh tarragon or 1 tsp dried
  • 1 tablespoon minced drained capers
  • 2 tablespoons minced shallots
  • 1 tablespoon or more hot paprika
  • 4 large avocados sliced in half

Preparation:

  1. Shell eggs, then chop. Transfer chopped eggs to a medium bowl.
  2. Mix in oil, mayonnaise, and mustard.
  3. Stir in minced celery, tarragon, capers, and shallot.
  4. Add hot paprika. Season to taste with salt and pepper.
  5. Remove pit from avocado and scoop out a bigger well in each half if needed. (You can blend the scooped out avocado into the egg salad if you like).
  6. Divide mixture up and spoon egg salad into avocado halves.

Can be made 4 hours ahead, cover loosely and refrigerate or keep egg salad separate in airtight container until ready to use.