Avocado Egg Salad Recipe

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.