I don’t know what it is about avocados. I just love them – seriously. I know they are only supposed to be good for us in moderation (as all things are). They are supposedly fatty – but healthy fats (so I keep telling myself). I have a whole list of avocado recipes I’m dying to try – in particularly a very special one which I won’t reveal right now.
For today – I introduce you to a quick lunch favourite and an alternative of Egg Mayonnaise sandwiches – another recipe I like – except mayonnaise – deathly mayonnaise. So bad for you – and even when you buy a low fat one, the cynic in me thinks “what have they replaced the fat with?”. The only thing I use mayonnaise for these days is coleslaw – because there really is no other alternative (anyone that suggests putting salad cream in coleslaw should be shot).
Anyway… Avocado Egg Rolls. Here’s how you make them. Try it – your life will seriously improve if you do
- Bread of some sort (I used finger rolls but I think wholemeal would be fab too)
- Two eggs
- One avocado (I had this one purchased from the supermarket for about three weeks. It was the perfect creamy consistency)
- One lemon (but you’ll only use half)
- Dijon Mustard
- Couple of slices of shallots (not shown)
- Freshly milled black pepper (not shown)
Place your eggs gently into simmering water and cook for 10-12 mins until hard boiled. In the meantime…
About 10 mins later eggs should be hard. Drain, run cold water over the saucepan and eggs so that you can handle them. De-shell.
Use an egg/mushroom slicer and slice both eggs into the bowl.
Add half a teaspoon of Dijon mustard and a few slices of shallots to the eggs.
Time to combine – tip the mashed avocado into the eggs. Using a fork mash the eggs and avocado to a consistency you’re happy with in the rolls. Should look something like this:
Load up your bread of choice with some of the avocado and egg mixture and then place the top of your roll on top.
Ta da. Make yourself a cup of tea and indulge.
Note – the lemon is important particularly if you won’t be eating all of the mixture at once. The lemon helps to stop the avocado from turning brown.