Avocado Egg Salad

This Avocado Egg Salad takes a classic favourite and gives it a fresh, flavour-packed twist. Creamy avocado and perfectly cooked eggs are combined with fresh herbs, then finished with a sprinkle of your favourite Everything Bagel or Eggcellent seasoning. Enjoy it warm in place of Eggs Benedict for a relaxed weekend breakfast, or serve it chilled on toasted bread bruschetta-style for lunch or as an impressive starter.

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Avocado Egg Salad

Ingredients

1 medium avocado peeled and pitted

3 hard boiled eggs peeled and chopped

2 tablespoons of sour cream (you can use Greek yogurt or a lite mayonnaise instead)

1 teaspoon of fresh lemon juice

1 tablespoon of finely chopped herbs (parsley, coriander, dill, chives - whatever you like)

Everything Avocado Seasoning (I used the Everything Avocado Spicy)

Instructions

In a bowl, mash the avocado with a fork to almost a guacamole type consistency. You can leave the avocado a little chunky if you prefer.

Add the sour cream, lemon juice, herbs and salt and pepper to taste and mix through with a spoon. Add your chopped egg to the avo mix and stir through gently.

Serve on whole-grain toast, bagels, or bruschetta styled baguettes (or eat it straight from the bowl). Top with a sprinkle of your favourite Everything Avocado seasoning.

Tip - hard boiled eggs left in their shell will keep in the fridge for up to a week. Keep a few hard boiled eggs on hand and whip up a tasty avo egg salad for lunch in the time it takes you to toast your favourite bread.