Avocado Egg Salad

Ingredients:

2 slices of gluten free bread, toasted
3 organic eggs, hard boiled
1 large ripe avocado
2 tbs avocado oil based mayonnaise
2 tbs red onion, diced
1 green onion stalk, sliced
2 fresh chive stalks
fresh basil leaves
1 tsp fresh lemon juice
1 tsp red pepper flakes
1 tsp sea salt
1 tsp black pepper
drizzle of olive oil

Instructions:

Hard boil the eggs. Bring a small pot of water to a boil. Using a large slotted spoon, carefully place each egg into the boiling water being sure that the eggs are completely submerged. Boil for 10 minutes and immediately run the eggs under cold water for 5 minutes. Set aside.

Prep and chop the red onion, green onion, and chives. Set aside.

Peel and slice the avocado and place in a medium sized bowl. Add the mayonnaise, lemon juice, red onion, green onion, chives, red pepper flakes, sea salt and black pepper. Reserve some chives and red pepper flakes for topping.

Peel the hard boiled eggs and dice them. Add them to the bowl.

Using a large fork, mash all the ingredients together until well combined but still having a chunky consistency.

Toast 2 slices of gluten free bread of your choice. Using a fork, carefully top the toast with the egg mixture. Serve topped with chives, red pepper flakes, fresh basil leaves and a drizzle of olive oil. Enjoy!

You can also view my recipe on the Born Clinic blog here.