Avocado Egg Salad (Mayo-Free!)easy prep time 10 mins | cook time 15 mins | SERVINGS 4
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
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.
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.
Peel and roughly chop the hard boiled eggs.
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.
Spread on toasted bread or eat on top of a green salad.
Top with La Fe lemon or La Fe lime juice.