Avocado Chicken and Egg Salad
6 eggs, hard boiled
1 ripe avocados, peeled and mashed
1-1/2 Tbsp garlic powder
½ tsp fine sea salt, or to taste
- Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a boil and cook for 10 to 12 minutes. Drain the water and immediately run cold water over the eggs & chill for 10 minutes. Refrigerate eggs until ready to use. Peel and roughly chop the hard boiled eggs.
- Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with watercress or greens of choice.