Creamy Egg and Avocado Salad
Ingredients
- 3 medium or large hard boiled eggs chopped
- 1 large, ripe avocado chopped
- 2 tbsp Greek yogurt
- handful fresh parsley chopped
- salt and pepper to taste
- 1 tbsp lemon juice optional
Instructions
- Boil the eggs for 6-7 minutes so that they are hard-boiled. Let them cool down, and chop them. Add them to a mixing bowl and the chopped avocado, the parsley and the spices, gently mix them together.
- Add the Greek yogurt and gently fold it in, mixing carefully, not mashing the avocado and the eggs. Taste it and add some more salt and pepper if necessary. Sprinkle with the lemon juice.
- Serve it with fresh baguette or sourdough/granary toast.
