Avocado Cucumber Egg Salad

• Vegetarian
• Gluten free

• Produce

  • 1 Cucumber
  • 1 Lg avocado

• Refrigerated

  • 6 Eggs, hard

• Condiments

  • 1/4 cup Mayo

• Baking & Spices

  • 1/2 tsp Paprika

Found on the36thavenue.com

Ingredients

• 6 eggs, hard boiled
• 1 cucumber
• 1 lg avocado
• ¼ cup mayo
• ½ tsp paprika

Directions

• Hard boiled eggs: bring water to boil in a medium pot (enough to cover the eggs). Add eggs carefully, using a large spoon, so you dont crack the eggs. Cover, boil for about a minute and turn off the heat. Leave the pot on the same burner but with heat turned off. Let eggs sit in the pot for about 20-25 minutes. This method has not failed me yet but you are of course free to use your method of making hard boiled eggs.
• Peel and dice hard boiled eggs. Add them to a mixing bowl.
• Peel cucumber, cut it in half lengthwise and scoop out the seeded center, leaving just the outer meat. Dice the cucumber and add it to the eggs.
• Cut avocado in half. Take out the pit and gentry cut avocado meat lengthwise, then width-wise, not cutting through the avocado skin. Gently peel avocado skin off the meat and add avocado cubes to the mixing bowl.
• Add paprika, salt and mayo. Very gently, fold the salad, mixing all ingredients until combined.