A ten-egg batch of classic egg salad on avocado-oil mayo, served in lettuce cups and on cucumber rounds.
Ingredients
- 10 eggs
- 120 g avocado-oil mayonnaise
- 10 g Dijon mustard
- 2 celery stalks, finely diced
- Chives or green onion, sliced
- 4 g sea salt
- Black pepper
- 1 head butter lettuce and 1 cucumber, in thick rounds
Click an ingredient once it's in the bowl.
Method
- Boil the eggs 11 minutes and move them straight into ice water — fully set yolks, no gray ring, easy peeling.
- Chop the eggs roughly; some big pieces make better texture than a uniform mash.
- Fold with the mayo, Dijon, celery, chives, salt, and pepper.
- Serve scooped into lettuce cups and piled on cucumber rounds.