Avocado Egg Salad (Mayo-Free!) No ratings yet.


easy prep time 10 mins | cook time 15 mins servings 0

Ingredients

    6 eggs hard boiled

    1 ½ ripe avocados peeled and mashed

    1 tablespoon La Fe Lemon Juice or La Fe Lime Juice 

    ½ teaspoon sea salt to taste

    La Fe Sazon

    ½ teaspoon La Fe Cumin 

Directions

  • STEP ONE

    Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.

  • STEP TWO

    Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.

  • STEP THREE

    Peel and roughly chop the hard boiled eggs.

  • STEP FOUR

    Add the avocado to a mixing bowl with the  La Fe lemon or La Fe lime juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Add La Fe sazon and La Fe cumin. Taste the egg salad for flavor and add more lemon juice and/or sea salt to taste.

  • STEP FIVE

    Spread on toasted bread or eat on top of a green salad.

  • STEP SIX

    Top with La Fe lemon or La Fe lime juice.

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