Creamy Egg & Avocado Salad Pepper Boats


Step 1To boil the eggs, place them in a pot and fill with water covering them by an inch. Bring to a boil over high heat. Once the water starts boiling, turn off the heat and cover with a lid. Remove from the burner and keep the eggs covered in the pot for 13 minutes (10 minutes for medium sized eggs, 15 minutes for extra large eggs). When done, transfer to a bowl filled with ice water and let them sit for 5 minutes.

Step 2To peel, remove from the ice water and crack each egg several times on the kitchen surface. Gently peel off the shells. (Fresh eggs don't peel well. It's better if you use eggs that you bought 7-10 days before cooking.)

Step 3Chop the eggs into small pieces. Peel and dice the avocado. Chop the spring onions.

Step 4To make the egg-avocado salad, place the chopped eggs in a bowl together with mayonnaise, Dijon mustard (or yellow mustard), chopped spring onions (optionally reserve some for topping), salt and pepper. Mix until well combined, and then add the diced avocado and stir through.

Step 5Cut the peppers in half and remove the seeds. You can use romano peppers or any bell peppers.

Step 6Spoon the egg-avocado salad in the pepper halves and sprinkle with the reserved spring onion. Serve immediately. The egg salad can be stored in a sealed jar in the fridge for up to 3 days.