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Egg and Avocado Salad
4 large eggs
1/2 medium avocado
3 tbs mayonnaise
1 tsp fresh lemon juice (or more to taste)
1/2 tsp kosher salt
1/4 tsp minced garlic
1/4 tsp ground white pepper
To cook the eggs, place a steamer insert in a pot with a lid. Add about an inch of water and bring to a boil. When the water is boiling, add the eggs and cover the pot. Steam the eggs for 13 to 14 minutes.
When the eggs are cooked, remove them from the pan and place them in an ice and water bath to cool for at least 20 minutes. Gently crack the egg shells all over. Peel and chop the eggs and place in a bowl.
Peel the avocado half and chop. Add to the eggs in the bowl.
Add the mayonnaise, lemon juice, salt, garlic and pepper. Stir gently, just until combined, and adjust the seasoning.
Serve on lettuce leaves or spooned into a hollowed-out tomato, or use as a sandwich filling.
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