Egg Salad Delight (Print Version)
# Ingredients:
01 -
6 peeled and chopped hard-boiled eggs
02 -
3 tablespoons of mayo
03 -
A teaspoon of minced red onion
04 -
A pinch (1/8 teaspoon) of kosher salt
05 -
Cracked black pepper, to taste
06 -
A sprinkle (1/8 teaspoon) of sweet paprika for topping
07 -
Chives, finely chopped, for added flavor
# Instructions:
01 -
Peel and slice the eggs into quarters, and separate them evenly. Put them in a bowl. Sprinkle in some salt, black pepper, and 1½ teaspoons of Aleppo pepper. Toss in parsley and mint, then pour in your olive oil generously. Mix it all gently. Move the eggs to a plate and get the bowl ready for the next step.
02 -
Grab a cleaned bowl and toss in diced tomato, cucumber, onion, and avocado chunks. Add some black pepper, kosher salt, ½ teaspoon Aleppo chili powder, and a little sour sumac. Pour in olive oil and squeeze in some lemon juice. Mix everything lightly till coated evenly.
03 -
Spread the veggie mix over the seasoned eggs. Want it slightly cooler? Chill it in the fridge briefly before serving.
# Notes:
01 -
If you're not into mayo, try swapping it out for Greek yogurt or mashed avocado instead.
02 -
Mix things up by replacing parsley with dill, tarragon, or minced onion.
03 -
You could add some personality using different mustard styles. Ground or yellow work great!
04 -
Pop any leftovers into an airtight container and store them in the fridge for up to four days.