Sometimes I just crave something different for lunch – which are always kind of a rush in between school runs, when I only really have 10-15 minutes to eat. Well, this creamy egg and avocado salad is ready in 15 minutes – so it’s just a little extra time for something more tasty and fulfilling than a cheese sandwich. My little girl also loves it, the Greek yogurt and the egg does the magic: she would never touch avocado otherwise. So I guess, you can try it with your picky eater too or even for your weaning baby.
I love this with toasted sourdough or granary bread the best but a baguette or fresh bread would also make a good company for it. Incase you are not a Greek yogurt fan, try to add half mayonnaise and half creme fraiche. The measurements are for 2 adults in the recipe.
- 3 medium or large hard boiled eggs chopped
- 1 large, ripe avocado chopped
- 2 tbsp Greek yogurt
- handful fresh parsley chopped
- salt and pepper to taste
- 1 tbsp lemon juice optional
Boil the eggs for 6-7 minutes so that they are hard-boiled. Let them cool down, and chop them. Add them to a mixing bowl and the chopped avocado, the parsley and the spices, gently mix them together.
Add the Greek yogurt and gently fold it in, mixing carefully, not mashing the avocado and the eggs. Taste it and add some more salt and pepper if necessary. Sprinkle with the lemon juice.
Serve it with fresh baguette or sourdough/granary toast.