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Eggs with Avocado Mayonnaise
- Serves
6
- Difficulty
Easy
Published 1977
Avocados puréed in a blender make an unusual sauce which is green in colour and with a fresh flavour. Use it like mayonnaise, as a coating for eggs or as a dressing for tomato salad.
Ingredients
6 bunch
Method
Hard-boil the six eggs and plunge immediately into cold water to prevent further cooking. Remove the shells and leave the eggs submerged in cold water until required.
To make the dressing, cut the avocado in half and remove the stone. Scoop out the flesh into the blender container. Add the egg and lemon juice, cover and blend to a purée. Measure the oil into a jug. Remove the centre cap
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