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This avocado egg salad combines creamy mashed avocado with chopped hard-boiled eggs. A squeeze of lemon brightens it up, and a mix of pepper, seasoning, and scotch bonnet adds a bit of heat. It's a quick, fresh meal that comes together in about 45 minutes.
Boil your 2 eggs until hard-boiled, then immerse them in cold water to cool. While the eggs cool, peel the 1 avocado pear and mash it in a bowl. Squeeze the juice from 1/4 lemon over the mashed avocado.
Once the eggs are cool, peel and chop them, then mix them into the avocado.
In a small bowl, mix together the 1/4 teaspoons pepper, 1/2 seasoning cube, and 1 scotch bonnet pepper. Set this seasoning aside.
Toast your 2 slices bread until golden, then use a rolling pin to flatten them slightly. Trim the crusts off the bread, then spoon the avocado egg salad onto the prepared slices.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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