Like many kids, Easter was one of my most loved occasions growing up. Indeed, even way out in the nation, the Easter Bunny would discover our home and sprinkle flawlessly enhanced eggs—some hand-painted and customized—all through the front yard and abandon us crates loaded with sweet, little toys, and obviously, his resemblance in chocolate. Learn New recipes and homesteading skills online homesteading skills online



We would quickly evaluate the haul in our baskets before carefully depositing it elsewhere so we could begin the hunt to fill them with our prized eggs.  After Mom and Dad said we’d found them all (E.B. must’ve left them a note), we brought them inside and began stuffing our little faces with our goodies, and like many parents, mine began making the egg salad. 


We’ve all had/made it: the Post-Easter “What-am-I-going-to-do-with-all-these-eggs?” Egg Salad.  Well, allow me to break up the monotony just a little bit by bringing you a recipe for egg salad that you probably haven’t tried before.  It’s healthier, yummier, and much, much greener.  Substituting mayo with buttery, nutty avocado is a wonderful twist on this old standard, and the addition of scallions and a smidge of bacon bring it all home.  So, mix it up a little this year; Easter Bunny sent me a note to let me know he approves.

Here’s what you’ll need:

  • 12 large eggs
  • 1 T. white vinegar (optional)
  • 2-3 large avocados
  • 2-3 T. fresh-squeezed lemon juice
  • 4 scallions, thinly sliced
  • 6-8 slices bacon, cooked and crumbled (reserve 1/3 for topping)
  • Salt and pepper to taste
  • Optional topping: sliced grape tomatoes

First, cook the eggs.  The most consistent way of hard boiling eggs, in my experience, is to put them in a large pot, cover with at least 2 inches of cool tap water above the eggs and add a tablespoon of white vinegar if you have some on hand (it helps the peels come off a little more easily).  Put the pot on high until it boils for one minute.  Turn off the heat, leave the pot on the burner and cover.  Let sit in the hot water for 12 minutes.  Transfer to an ice bath until cool enough to peel.

A second, and even better way is to steam them in an Instant Pot.  Eggs cooked in an Instant Pot are the easiest-to-peel eggs I’ve ever encountered.  I can’t say enough about how great it works.  The peels practically slip off.  If you’ve been considering adding an one to your kitchen, put this in the “pros” side of your list.  Twice.  For perfect hard”boiled” eggs, add about a cup of water to the pot (cover the bottom with about 1/2 inch).  Place the trivet that came with the pot, or this silicone steamer basket that I love, and place the eggs in a single layer.  Do a manual pressure cook for 5 minutes and then a natural pressure release for 6 minutes.  Carefully, manually release the remaining pressure and remove the eggs from the pot to an ice bath.  Let them sit until cool enough to peel.

At the point when the eggs are cooled and peeled, first crush the avocados (I utilized a potato masher) in a vast bowl with the lemon juice. You need about a measure of crushed avocado. At that point, pound the eggs into the avocado until the point when you have your coveted stoutness. Include the scallions and disintegrated bacon and tenderly blend into the egg plate of mixed greens.

Chill before serving on toast, sandwiches, crackers, or as a dip for veggies and/or chips.