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Creamy avocado and egg salad

8th August 2014 by Gaëlle Branellec-Shachar Leave a Comment (0)

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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.

Ingredients

  • 2 eggs
  • Water
  • 2 ripe avocados
  • 1 small garlic clove
  • Juice of half a freshly squeezed lemon
  • ½ teaspoon of Dijon mustard
  • Salt
  • Pepper

Preparation

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!

Gaëlle Branellec-Shachar
Urban archaeology and healthy food lover. My blog, I try to eat healthy, is a flexitarian food blog with simple, healthy wholefood recipes for everyday life.

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Gaëlle Branellec-Shachar

Hi, I'm Gaëlle. After years of eating junk and processed foods, I made in September 2012 the life-changing decision to eat healthy and adopt a flexitarian wholefood diet. And I never looked back.

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