Bart's Recipes
Peel the two hard-boiled organic eggs and cut them into small pieces with a knife. Chop the quarter red onion as finely as possible. Scoop the flesh from the half ripe avocado out of the skin and place in a large mixing bowl.
Pour the teaspoon of lemon juice over the avocado flesh in the bowl. Mash everything with a sturdy fork until cohesive. Mix well so the lemon juice is distributed throughout and the avocado is smooth.
Add the cut egg pieces and finely chopped red onion to the bowl with avocado and mix well. Snip the entire contents of the container of cress above and carefully fold it through. Season with a pinch of black pepper and salt.
Serve the egg salad immediately once mixed. Simply eat the mixture directly from the bowl, or divide it onto some large romaine lettuce leaves to serve this way.
