Truffle Avocado Egg Salad
Creamy, rich, and packed with next-level flavour! The combo of buttery avocado, perfectly boiled eggs, and a hint of lemon makes it feel fresh and indulgent at the same time. So grab a spoon, some toast, or your favourite wrap and dig in.
INGREDIENTS:
4 large eggs
1 ripe avocado
2 tbsp mayonnaise
1 tbsp truffle oil
1 tsp lemon juice
Salt and pepper, to taste
1 tbsp chopped chives or parsley (optional)
METHOD:
1. Place eggs in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove eggs, cool them under cold water, then peel.
2. While eggs cool, scoop the avocado into a bowl and mash it with a fork.
3. Chop the eggs and add them to the mashed avocado.Stir in mayonnaise, truffle oil, lemon juice, salt, and pepper. Mix until creamy and well-combined.
4. Garnish with chives or parsley if desired.
5. Serve on toast, in a wrap, or as a side dish.
