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1
Place the eggs in a pot of cold water and bring it to the boil.
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2
Hard boil the eggs.
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3
While the eggs are boiling, finely chop the onion.
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4
You can use it as-is, but if you find onion a bit strong, soak in cold water for a while to soften the flavor.
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5
Cut the black tiger shrimp into lengths slightly over 1 cm.
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6
Sprinkle with a little white wine if you have it, plus salt and pepper, and microwave for 2 minutes (at 600 W).
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7
Cool the shrimp.
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8
Scoop out the avocado into a bowl, and mash with the back of a fork.
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9
Sprinkle with lemon juice.
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10
Chop up the hard boiled egg.
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11
Add the finely chopped onion, the cut up shrimp and chopped up egg to the bowl with the mashed avocado, season to taste with salt and pepper, and mix well.
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12
I like to season with Krazy Salt.
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13
This is the finished avocado dip with chunky pieces of shrimp.
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14
Sandwich the mixture between 2 slices of bread to finish.
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15
By the way, the bread is a homemade rustic French loaf I baked for the first time.
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16
You can use the mixture as a dip or on open faced sandwiches.
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17
If making open faced sandwiches, you can drizzle on a little extra virgin olive oil.
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18
Or try grinding on some black pepper.
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19
This filling is delicious between slices of toast.
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20
It's also good in rolls or in croissants.
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21
The version in the photo has no shrimp, but it was delicious nevertheless.
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22
By the way, if you want to make the pain de campagne yourself, I really recommend Yuutanku's.
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23
Even though it was my first time baking this kind of bread, I had no problems!
