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Recipes - Avocado Egg Salad

Recipe Name

Avocado Egg Salad

Submitted by service learning
Recipe Description Quick and easy (mayo-free)
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 10 Cook Time (minutes) 15 Ready In (minutes) 25
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
6
largeegg, hard boiled
1
1/2
wholeavocado
1
1/2
tablespoonlemon juice
1/2
teaspoonsalt
Steps
Sequence Step
1Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
2Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
3Peel and roughly chop the hard boiled eggs.
4Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with watercress or greens of choice.






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