This is your high fat, high power lunch my friend. You can smear it on chia/flax crackers or add ¼ cup to your spring mix or spinach, romaine, arugula salad. You can even dip your favorite raw veggies. This can be a great lunch for kids with gluten-free bread too. Remember the avocados will brown so make and serve the same day. The fresh lemon juice helps slow the browning oxidation down, but it will still happen and kids won’t usually eat brown food. It’s still fresh and tasty, so you can dive in, even if the little munchkins won’t.  I use hen eggs below but get creative and try duck eggs. They are larger so you’ll need only 3-4. My husband loves duck eggs and prefers them to chicken. If you’re doing strict gut-repair then avoid eggs for at least 2 months, then reintroduce slowly and see how you do. They can be a high allergen for some people and cause a lot of inflammation. See below for my tricks for the perfect hard-boiled egg that is easy to peel, not dry, or green on the inside. 

Ingredients

  • 6 organic and free-range hard-boiled eggs, peeled and chopped
  • 1 large ripe avocado, peeled and pitted or 2 medium ones
  • 1 Tablespoon Greek style coconut yogurt (or any plain or Greek yogurt) – optional
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon Dijon or yellow mustard
  • ½ teaspoon sea salt, plus more to taste
  • ¼ teaspoon pepper, plus more to taste
  • Garnish: sunflower sprout or other microgreen

Options:

  • 2 Tablespoons cilantro chopped 
  • Or Fresh Basil cut chiffonade style

Instructions

  1. In a medium bowl, mash the avocado until smooth. 
  2. Add the yogurt, lemon juice, mustard, salt, and pepper, and optional basil or cilantro; stir to combine.
  3. Add the eggs and gently fold to combine. 
  4. Refrigerate in a sealed container and use within 1 day.

Hard Boiled Egg Tricks:

  1. Don’t over cook them. Place room temperature eggs in a pot of cool or room temperature water and then bring the water to a boil on your stove-top.  A medium yolk cooks for 6 minutes. A creamy hard-boiled yolk cooks for 10 and a very hard-boiled yolk cooks for 13. For this recipe you want 10-13 minutes cook time.  
  2. Finish the eggs in an ice bath. This helps stop the cooking and will make peeling easier. 
  3. Use older eggs rather than fresh ones, approximately 7-12 days old. 
  4. How to tell if the egg is boiled without cracking it open? Place the egg on a flat surface and spin it. If it wobbles and keeps spinning then it’s not cooked. If it spins, stays upright, then stops, it’s cooked. 

Buen Provecho!