Avocado and Egg Salad
Love it when avocados are in season in the Caribbean.
Its texture and color add a unique flavor to foods. I especially like using avocados as a substitute to mayonnaise. Its rich and fatty oils goes nicely on a sandwich. If you are making a chicken or tuna sandwich, don't be afraid to replace your mayo with an avocado paste base.
Here I created an egg and avocado salad. A great way to start your day or perhaps end your day! Served with a multi-grain bread.
6 medium boiled eggs
A small avocado
Some Celery and Chives
4 Basil leaves
2 small seasoning peppers
Sea Salt and Black pepper to taste
Optional - you can add onions, dill, chilli powder, garlic powder, paprika and pepper sauce. The choice is yours to add more seasonings to the mix. This recipe can be altered as desired.
Chop up the boiled eggs and place in a bowl
In a food processor place all the seasonings, olive oil and avocado and make it into a paste.
3. Add the paste to the boiled eggs.
Serve as you wish. I served mine as an open faced sandwich.