Put a delicious twist on an egg salad sandwich with the addition of avocado. Naturally cholesterol free, they have only 0.5g saturated fat per ounce.
- 6 eggs, hard boiled
- 1-1/2 ripe avocados, peeled and mashed
- 1-1/2 Tbsp fresh lemon juice (or lime juice)
- 1/2 tsp fine sea salt, or to taste
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 10-12 minutes.
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.
Peel and roughly chop the hard boiled eggs.
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.
Serves: 3-4
