Recipe of the Month
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.
- 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
- Shell eggs, then chop. Transfer chopped eggs to a medium bowl.
- Mix in oil, mayonnaise, and mustard.
- Stir in minced celery, tarragon, capers, and shallot.
- Add hot paprika. Season to taste with salt and pepper.
- 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).
- 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.