Egg Salad Classic Delight (Print Version)
# Ingredients:
01 -
6 hard-boiled eggs, peeled and chopped
02 -
3 tablespoons mayonnaise
03 -
1 teaspoon finely chopped red onion
04 -
1/8 teaspoon kosher salt
05 -
Fresh black pepper to taste
06 -
1/8 teaspoon sweet paprika, for garnish
07 -
Chopped chives, for garnish
# Instructions:
01 -
Divide hard-boiled eggs into four equal parts. Slice the eggs and place them in a bowl. Add black pepper, kosher salt, and 1½ teaspoons of Aleppo chili pepper to taste. Add fresh mint, parsley, and a generous amount of extra virgin olive oil. Toss gently to mix. Transfer the seasoned eggs to a serving plate. Clean the bowl for reuse.
02 -
In a clean bowl, combine chopped red onions, tomatoes, cucumbers, and avocado. Add kosher salt, black pepper, ½ teaspoon of Aleppo pepper, and ½ teaspoon of sumac to taste. Add extra virgin olive oil and lemon juice. Toss gently to mix.
03 -
Place the prepared vegetable mixture on top of the seasoned eggs. If desired, chill the dish in the refrigerator for a few minutes before serving.
# Notes:
01 -
Feel free to use less mayonnaise or substitute it with Greek yogurt or mashed avocado.
02 -
You can replace parsley with dill, tarragon, or chopped onions.
03 -
For variation, experiment with different types of mustard like ground or yellow mustard.
04 -
Store leftovers in an airtight container in the fridge for up to 4 days.