This creamy avocado and egg salad is an easy brunch recipe, and a great sandwich filler. It’s yummy with some toasted whole grain bread. The quantities here serve 2. It’s ready in 20 minutes or so.
- 2 eggs
- 2 ripe avocados
- 1 small garlic clove
- Juice of half a freshly squeezed lemon
- ½ teaspoon of Dijon mustard
Cook the eggs in boiling water for 8 minutes. Drain and cool the eggs under cold running water. When cooled, peel and dice them.
In the meantime, peel the avocados, remove the pit and dice them. Peel and crush the garlic.
In a mixing bowl, add the lemon juice and Dijon mustard, and mix well. Add the eggs, avocado and garlic, and season with salt and pepper to taste. With a fork, mash and combine all the ingredients together. Then serve!