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–+ servings
Chunky egg salad with avocado, medium-boiled eggs, sea salt, and black pepper
Ebonie Garnica

Egg Salad With Avocado for Full GAPS

Two medium-boiled eggs mashed with half a medium avocado, sea salt, and black pepper for a creamy one-serving Full GAPS lunch without mayonnaise.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 serving
Course: Lunch
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs already medium-boiled and cooled enough to handle
  • 1/2 medium avocado
  • sea salt to taste
  • black pepper to taste

Equipment

  • Small bowl
  • Fork
  • 1 Small knife
  • 1 Spoon
  • 1 Wooden cutting board

Method
 

  1. Peel the two medium-boiled eggs and put them in a small glass or ceramic bowl. Mash with a fork until the pieces are small enough to mix evenly with the avocado, without turning them into a paste.
    Two whole peeled medium-boiled eggs ready to mash in a ceramic bowl
  2. Scoop in half of a medium avocado. Keep mashing until the avocado coats the egg pieces and the yolk is distributed through the bowl.
    Two medium-boiled eggs and half an avocado partly mashed together
  3. Season with unrefined sea salt and pure ground black pepper to taste. Stir once more and serve.

Notes

Full GAPS: Make this once whole cooked eggs and avocado are introduced. This is not an Introduction Diet recipe.
Eggs: Have the eggs cooked and cool enough to handle before the five-minute preparation. Use your usual method for fully set whites and softly set yolks. A hard-boiled variation keeps the same quantities but makes a firmer salad.
No mayonnaise: Avocado supplies the creamy texture in this bowl.
Scaling: For two servings, use four eggs and one medium avocado, then season to taste.

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