Avocado Egg Salad

Avocado Egg Salad

Ingredients

Serves 2

3 eggs

1 medium ripe avocado

1 tablespoon chopped fresh parsley (or cilantro)

1 tablespoon lemon juice (or white vinegar)

1 teaspoon mustard

¼ teaspoon salt

Ground black pepper to taste

Directions

Put eggs in a medium saucepan and cover them with cold water by ½ inch. Bring to a gentle boil over medium-high heat. When the eggs start rattling against the bottom of the pan, turn off the heat, cover with a lid, and let sit for 8 minutes.

When the eggs are through cooking, place the saucepan under cold running water for about 3 minutes, long enough to stop the cooking.

Peel the eggs and roughly chop them.

Scoop avocado flesh in a medium bowl and mash with a fork.

Add chopped eggs, parsley (or cilantro), lemon juice (or vinegar), mustard, salt, and pepper and mix well.

Take a taste and adjust seasoning as needed.

Serve on your favorite bread, in a wrap, or on top of a lettuce leaf.