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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

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Ingredients
Amt.	Measure	Ingredient



6	large	egg, hard boiled
1 1/2	whole	avocado
1 1/2	tablespoon	lemon juice
1/2	teaspoon	salt

Steps

Sequence	Step

1	Add 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.
2	Drain 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.
3	Peel and roughly chop the hard boiled eggs.
4	Add 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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