This is my current sandwich du
jour. A lot like egg mayonnaise but with
creamy soft avocado mixed in. This means
you can use a lot less mayo and get extra good stuff from the avocado. It’s a
win, win situation.
Makes two sandwiches: 2 hard boiled eggs, peeled and
chopped, 1 ripe Avocado, pitted,
skinned and chopped, 1 - 2 teaspoons of mayonnaise
(make sure it’s gluten free), gluten free bread.
Throw the ingredients in to a
bowl and get mashing. Add more mayo to
taste if you like. Slap it between two
slices of gluten free bread and devour.
Avocados in egg salad = yes please! LUNCHTIME.
ReplyDeleteThanks Eileen! I could eat this everyday at the moment :)
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