Avocado Gribiche Toast
Ingredients
- 6 large fresh eggs, hard boiled fresh eggs are the best, if possible get pasture raised or the best quality you can.
- ¾-1 cup mixed herbs, parsley, tarragon and dill (50/35/15 ratio)
- ½ medium shallot, finely chopped
- 1 tbsp Dijon mustard
- 1-2 tbsp e.v olive oil use 2 tbsp if you opt out the mayo
- 1 tbsp Mayo or 2 tbsp greek yougurt optional
- 2-3 tbsp fresh lemon juice+ one tsp zest
- 1-2 medium avocado, pit removed and mashed
- 4-6 slices wholegrain sliced bread (depending on size and appetite) or bread of your choice
- kosher salt, as needed
- freshly ground black pepper as needed
Instructions
- Hard boiled eggs: Put the eggs in a pot and cover them with water. Bring the water up to a boil, cover and turn off the heat. Leave the eggs to sit in the hot water for 10 minutes.
- Drain off the hot water and fill the pot with cold water. Let the eggs cool completely, then drain. Pat dry and chop the eggs. (Discard up to 2 egg yolks if you prefer less yolky salad.)
- In a medium bowl, lightly whisk the mustard, mayonnaise, olive oil, zest and juice of the lemon, salt and pepper to mix. Add the fresh chopped herbs, shallots, chopped eggs, capers, and stir to mix. Taste and season as necessary.
- To serve: toast your favorite sliced bread, slather on some mashed avocado. Pile on the egg salad. Crack a couple of turns of black pepper, sea salt if needed. Serve.Alternatively grill some fresh asparagus and pile it on the grilled veggie.
Notes
If you don't like your egg salad yolky, remove 2-3 yolks. Don’t remove all of them, the yolks add richness, body to the egg salad.
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