Avocado Egg Salad

Women‍‍`s Corner
December 16, 2020

Avocado Egg Salad is incredibly light, delicious and creamy without any mayo or yogurt. It is so simple to make for lunch or picnic, you will be glad you gave it a go!

Ingredients :

- 8 large eggs

- 2 large avocados

- 3 tbsp red onion minced

- 1 tiny garlic clove grated

- 1 tbsp lemon juice or white wine vinegar

- 2 tbsp dill or parsley finely chopped (optional)

- 1/2 tsp salt

- Ground black pepper to taste

Read More : What is detox diet?

Method : To make hard boiled eggs on the stove: Add eggs to a pot and canopy with water. bring back a boil, cover, close up heat and let represent 10-12 minutes. Cool in cold water and peel. To make Instant Pot hard boiled eggs: Add 1 cup of cold water, place eggs during a basket or on a trivet and press Pressure Cook on High or Manual button for five minutes. Let pressure come down on its own for five minutes then release remaining with Quick Release. Drain pot, add cold water and let eggs calm down for five minutes. Into a medium bowl, scoop avocado from a shell with a tablespoon in portions.

Add juice , garlic, salt, pepper then mash with a fork but leave it chunky.
Chop eggs to your preference, coarsely or finely, and add them to the bowl with mashed avocado. Gently stir with a spoon until combined. Serve immediately on whole grain toast, with whole foods crackers, during a lettuce wrap or on bed of arugula.