Avocado-Egg(White) Salad

1. 1

   Avocado: To check for ripeness, gently squeeze the avocado with the palm of your hand. If it feels soft, then it's ripe.

2. 2

   Hard-boiled Eggs: My favorite way of boiling eggs is to place them in a pot and submerge them in water, then cover the pot and place it on the stove on medium-high heat. Bring the water to a boil and turn off the heat, leave the pot on the stove with the lid on, and turn on the timer for 12 minutes. After the timer goes off, drain out the hot water and replace it with cold water so the eggs stop cooking. Leave the eggs in cold water for a few minutes and they'll be ready to peel and use.

3. 3

   Add all ingredients to a mixing bowl. Using a fork, break up the avocado and boiled eggs. Mix until everything is well incorporated.

4. 4

   Serve on a well-toasted slice of bread. My preferred method: Heat a nonstick pan on medium heat, drizzle in some extra virgin olive oil and toast one side of the bread until it's nice and golden brown, then drizzle extra virgin olive oil on the un-toasted side and then flip it over and toast until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.