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Avocado Egg Salad

Avocado Egg Salad

2 avocados
8 eggs
a handful of dill
a handful of parsley
juice of one lemon
a pinch of salt
a drizzle of olive oil (as needed)

  • Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
  • Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
  • Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.
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