Cooking Lesson #740: Egg Salad Surprise

…from the Perspectives’ Kitchen 

How you doin’? When I was growing up my mother used to think of “cute” names of meals to make them more inviting—dinner omelets we called Conglomeration—eggs mixed with most anything. Taste Ticklers were sweet and sour Danish meatballs. Egg salad with avocado was Green Egg Surprise. Everything was a surprise in our house. You would have thought she had trouble getting me to eat—that wasn’t true. I haven’t thought about Egg Surprise in years until I saw a recipe in the Gelson’s flyer recently.
 
What is Green Egg Surprise? It’s very green egg salad made with perfectly ripe avocados, a little chopped garlic, dill and parsley, and freshly squeezed lemon juice. It’s super creamy and fresh and I love adding the herbs to the mix for more flavor thrills. The herbs give the salad a nice flavor and spring flair without squashing its essential egginess. Even without all the mayo, this tastes like a great egg salad we all know and love.
 
The beauty of avocado egg salad, of course, is that it’s easy to make—you can even let the kids help you out by doing the mashing. And then it’s just a matter of piling it on a toasty everything bagel. Yes, it will taste great on any sort of bagel, but the combo of creamy, herby, crunchy, oniony, seedy and garlicky is pretty damn magical.
 
Bagel sandwiches are a no-brainer for a fancy midweek lunch or weekend brunch. Bagels are always delicious, and people are generally surprised and delighted to see egg salad—it’s one of those classics that most of us forget to make at home.
 
Prep Time:  15 minutes
Cook Time:  25 minutes (eggs)
Yield: Serves 6

Ingredients 
2 ripe avocados, peeled and pitted
6 hard-boiled eggs, peeled and medium diced
3 tablespoons chopped fresh dill, plus more for garnish
3 tablespoons chopped fresh parsley
2 tablespoons minced garlic
2 tablespoons freshly squeezed lemon juice
2 teaspoons extra virgin olive oil
2 teaspoons kosher salt or to your taste
1 teaspoon freshly ground black pepper or to your taste
6 everything bagels, cut in half and toasted
And, yes… there is no mayonnaise
 
Directions

1. In a large bowl, mash the ripe avocados with the back of a fork until mostly smooth.
2. Mix in the eggs, dill, parsley, garlic, lemon juice and olive oil until incorporated.
3. Season with kosher salt and black pepper.
4. Divide the avocado egg salad between the toasted bagels and sprinkle some chopped dill on top for garnish.
5. Serve at room temperature.
6. You can store leftover egg salad in an airtight container in the refrigerator for up to 2 days.

ChefSecret:  If you don’t have fresh dill or parsley on hand, you can use chives, tarragon or cilantro instead. I cook my eggs just until the water boils. I take the eggs off the heat and let them steep in hot water for 17 minutes. Then I plunge them in cold ice water with ice cubes until completely chilled. Surprise—those eggs will be perfect.

Quip of the Day:  Where can you go to learn more about eggs?  The hen-cyclopedia.

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