Eggs with Avocado Mayonnaise

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

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.


  • 6 eggs
  • bunch watercress


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