Last week I took a very alternative approach to egg salad with the Chickpea & Tofu Salad recipe. It was good, and for vegans I confirm that tofu can definitely substitute for the texture of egg (and ricotta for lighter Italian dishes). But, it is a substitute, nonetheless. I don't eat eggs very often because I'm prone to high cholesterol. This is a real shame because I absolutely love runny egg yolk. One of my favorite childhood meals was when mom made "dip in toast" (or maybe, "dippin' toast," or just "dippintoast') which was a soft boiled egg perched in a little stand with the top knocked off so we could dip strips of toast in the yolk. I also love runny eggs on sandwiches, burgers, and well...anything. In fact, many friends can attest to my entrepreneurial dream to stabilize and bottle runny egg yolk to be sold as a squeezable condiment. Liquid gold.
Well, there's absolutely no runny egg yolk in this recipe so let's get back to business. This recipe is yet another alternative to a traditional egg salad made with mayo and celery. Instead, it uses avocado, fennel, radish, and chives. It is creamy and rich, but the fennel and radish offer a slightly bitter, crunchy contrast. I was really pleased with the flavor and the color combinations make for a great presentation. If you do prefer a smoother/creamier salad, you can definitely add a touch of mayo or Greek yogurt for that traditional texture. Just be careful, because this recipe is a little addicting.
- 4 eggs, hard boiled
- 1 avocado, diced
- 1/4 cup fennel bulb, julienned into 1/2 inch matchsticks
- 1/4 cup radish, finely diced
- 1/4 cup chives, finely chopped
- 1 tsp. lemon juice
- salt and pepper to taste
- a heaping tablespoon of mayo or greek yogurt if you want a smoother texture
Boil your eggs for 8 minutes until hard boiled, then cool under cold water and set in the fridge to cool completely.
Chop your fennel, radish, chives, and avocado.