Avocado And Egg Salad

1. 1

   Fill a small pot with water a couple inches high. Add the eggs, cover and put on high heat until it boils. Once it boils, turn off the heat and let sit for 12 minutes. Let the egg cool. Peel the egg and add it to a bowl with the avocado, whole.

2. 2

   Add the juice of 1 lemon and salt to taste. Mush with a fork or a whisk until the egg and avocado are creamy, but still chunky. Adjust for salt and lemon according to taste.

3. 3

   Serve with bread, toast or by itself!

* Per serving · 4 servings · Values may vary.

No additional tips available.