Easy Avocado & Egg Salad

by KetoDietApp.com

Step 1Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I always use my egg timer. When the eggs are chilled, peel off the shells.

Step 2Make the dressing by mixing the soured cream, crushed garlic and Dijon mustard and season with salt and pepper.

Step 3Place washed and drained greens in a serving bowl and mix with the dressing. Halve, deseed, peel and slice the avocado and place on top of the greens.

Step 4Add the quartered eggs and season with more salt and pepper to taste. Best served immediately but can be stored in the fridge for up to a day.