- 6 Eggs, hardboiled preferably “country eggs” from grass-fed chickens
- 1 Avocado, ripe
- 1 Tbsp olive oil or flax oil
- 1 1/2 Tbsp Lime juice
- 1 tsp Hot sauce
- 1/8 tsp sea salt] or Himalayan salt
- 1/8 tsp black pepper or white pepper
- Peel boiled eggs and place in a large bowl.
- Slice the avocado longwise, and then twist. The two sides should easily come apart to remove the seed. With a spoon, scoop the avocado into the bowl with the peeled eggs.
- Add lime juice, oil, hot sauce, salt and pepper.
- With a potato masher (or fork), mash the egg-avocado mixture to your desired consistency.
*To make hardboiled eggs, add enough water to a saucepan to cover your eggs with 1 inch water (if you put the eggs in the saucepan to measure your water, take them out-do not boil water with eggs in the pan). Add a ½ teaspoon of vinegar (if the shells crack while boiling, the vinegar will help keep the egg in the shell). Bring the water to a boil. When the water comes to a rolling boil, gently add the eggs to the saucepan and boil for exactly 12 minutes. When the 12 minutes is done, remove eggs from the boiling water and place onto a dish towel and allow to cool.
