The inspiration for this egg salad came from an old friend, Danny, who lived in Israel for many years. Lettuce salads are not common but vegetable salads are and this is a big hit with everyone I serve it to.
4 boiled eggs cut into 8 pieces (coarsely chopped)
2 small tomatoes cut into 12 pieces
¼ cup pumpkin seeds, toasted (called pepitas)
1 stalk celery, diced
½ small cucumber, peeled and cubed
2 scallions, chopped
¼ cup red onion, minced
½ avocado, diced
½ lemon for juicing
3 Tbs olive oil
1 Tbs red wine vinegar
¼ tsp sea salt
1/8 tsp pepper or to taste
Boil eggs for 8 minutes, drain, and run under cold water to cool. When cool enough to handle, peel eggs and chop in 8ths. Don’t mince the eggs as you would for an egg salad as this salad is suppose to have a chunkier texture.
Chop tomatoes and celery into ½ inch pieces and add to eggs. Slice a cucumber in half, peel, and cut into ½” cubes, add to eggs. Mince scallions and add.
Slice onion in half, and make very thin slices across the length of the onion, from stem to root. Holding the onion together, turn, and slice very small ¼ inch pieces. This is a minced cut. Add to eggs.
Cut avocado into small ½ inch pieces. Toss with a little lemon juice to prevent browning. Mix with eggs.
Toss vegetables and eggs together. In a separate bowl, combine oil, vinegar, salt, and pepper. As you mix, it will begin to “cream”. It will appear and taste as though you added mayonnaise. Gently add in avocado and toss again.
Serving Suggestions: Serve it with whole grain crackers or bread for a snack or in a sandwich. I have served this for lunch as well as breakfast and everyone loves it.
Bites of Insight: If you presoak an onion for 10 minutes before you peel and chop, you will avoid irritated eyes, and the onion will peel much easier.