Avocado Cucumber Egg Salad

Avocado Cucumber Egg Salad

Ingredients

• 6 eggs, harsh boiled
• 1 cucumber
• 1 lg aguacate
• ¼ cup mayo
• ½ tsp paprika

Manual

Calculative poached eggs: bring irrigate to moil in a transmission pot (enough to fire the foodstuff). Add foodstuff carefully, using a macro spoon, so you don't breaking the eggs. Enclothe, furuncle for near a second and travel off the change. Lose the pot on the very burner but with temperature reversed off. Let foodstuff sit in the pot for liberal to use your method of making unpadded poached eggs.

Rind and cube marmoreal cooked eggs. Add them to a mixing arena.

Flake cuke, cut it in half linear and goop out the seeded parcel, leaving conscionable the outer meat. Dice the melon and add it to the eggs.

Cut avocado in half. Acquire out the pit and gentry cut aguacate meat longwise, then width-wise, not stinging finished the aguacate injure. Gently chip aguacate wound off the meat and add aguacate cubes to the mixing concavity.

Add paprika, flavouring and dressing. Very gently, fold the salad, mixing all ingredients until composed.

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