Avocado Egg Salad


6 eggs, hard boiled
2 ripe avocados, peeled and mashed
1-1/2 tablespoon fresh lime juice
½ teaspoon sea salt or to taste (optional)


1. 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 full (but gentle) boil and cook for 10 to 12 minutes.
2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
3. Peel and roughly chop the eggs.
4. Add the avocado to a mixing bowl with the lime juice and sea salt. Mash the avocados, until creamy. Add the chopped eggs and stir well to combine. Eat on toasted bread.