By Butter Beans
Looking to cure the lunch or breakfast blues? Try making this versatile avocado egg salad! Who needs mayonnaise when you have avocado?!
Serving Size: 1 Prep Time: 10 mins Total Time: 20 mins
1 slice of red onion
dusting of paprika
pinch of sea salt
Bring 4 cups of water to a boil, drop your eggs and let cook for 5-9 minutes (depending on the size of your eggs).
Meanwhile, cut avocado in half and peel it.
Dice the red onion.
Once eggs are cooked, remove water from the pot then run cool water over the eggs to cool them down. Smash them to break their shells, and peel.
With a fork, mash the avocado and eggs together. Add onion and mix.
Dust with paprika and a pinch of sea salt. For an additional burst of flavor add cilantro, or salad greens!
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