Ingredients:

  • 6 large Eggs, free-range preferred
  • 1 tsp White Vinegar (optional)
  • 2 large, ripe Avocados (Haas variety)
  • 1 Tbsp Fresh Lime or Lemon Juice
  • 1 Tbsp Dijon Mustard (or wholegrain mustard)
  • ½ tsp Flaky Sea Salt, plus more to taste
  • ¼ tsp Freshly Ground Black Pepper
  • ¼ cup Finely Diced Red Onion (or shallots)
  • 2 Tbsp Fresh Chives, finely chopped
  • 2 Tbsp Fresh Dill or Parsley, roughly chopped

Instructions:

  1. Place eggs in a medium saucepan and cover with cold water. Add vinegar (if using). Bring to a rolling boil, then immediately turn off the heat, cover, and let stand for precisely 10–12 minutes. Immediately drain the hot water and transfer the eggs to an ice bath for 5 minutes. Peel the eggs and roughly chop them into medium-sized pieces. Set aside.
  2. Halve and pit the avocados. Scoop the flesh into a medium mixing bowl. Add the lime juice, Dijon mustard, salt, and pepper. Use a fork or potato masher to mash the avocado until smooth but slightly chunky. The lime juice must be fully incorporated immediately to slow oxidation.
  3. Stir the finely diced red onion and the chopped fresh herbs (chives and dill/parsley) into the avocado base. Gently fold the chopped hard-boiled eggs into the avocado mixture. Mix lightly until the eggs are evenly coated. Avoid overmixing.
  4. Taste the salad and adjust seasoning, adding more salt or lime juice if needed. Cover and refrigerate for at least 30 minutes to allow the flavours to meld, or serve immediately.