Avocado Egg Salad

Let's cook

1. 1

   Boil and shock the eggs

   Lower the eggs into already-boiling water and cook 9 minutes, then plunge straight into ice water for 5 minutes.

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   The ice bath stops the cooking and makes them peel cleanly. Both matter.

2. 2

   Peel under water

   Crack and peel the eggs under running water — the water gets under the membrane and lifts the shell off in sheets.

3. 3

   Mash the avocado first

   Mash the avocado with the lemon juice, Dijon, salt, and pepper until it forms a creamy base. Taste and season before the eggs go in.

4. 4

   Chop, do not mash, the eggs

   Roughly chop the eggs and fold them through. Texture contrast is the point — mashing everything gives you a uniform paste.

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   Leave visible pieces of white. It makes the salad far better to eat.

5. 5

   Finish

   Fold in the scallions and dill, dust with paprika, and serve on toast or in lettuce cups.

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