Meatless Monday: Avocado & Egg Paste

If a dish had more than five ingredients or required anything fancy, I’d quietly close the tab and reach for something pre-made instead. Cooking felt like something other people were naturally good at — not me.

Then I discovered recipes like this.

No special tools.
No weird ingredients.
No “chef skills” required.

Just everyday foods, one bowl, and about ten minutes.

This Avocado & Egg Paste was one of the first things I ever made that made me stop mid-bite and think, Wait… I made this? It tastes like something you’d order at a cozy café — creamy, herby, bright, rich, and fresh all at the same time — but it’s almost embarrassingly easy.

Boil some eggs.
Chop a few things.
Mix.

That’s it.

It spreads like a dream on toast, piles beautifully onto crackers, and somehow feels both hearty and light. It’s the kind of recipe that builds kitchen confidence because it’s practically impossible to mess up — and yet tastes impressive enough to serve to guests.

If you’re new to cooking or just want something quick, nourishing, and foolproof, this might become your new go-to.

Avocado & Egg Paste

Ingredient List

3 boiled eggs
1 small garlic clove, minced or pressed
1 ripe avocado
1 tsp lemon juice
1 tsp olive oil
3 tbsp fresh coriander leaves, chopped
Salt & pepper, to taste

Directions

1. Boil the eggs
Place eggs in warm water and bring to a boil.
Once boiling, cook for about 5½ minutes.
Drain and rinse under cold water until cooled. Peel and chop into small cubes. Add to a mixing bowl.

2. Add flavor
Press or mince the garlic and stir it into the eggs.

3. Prep the avocado
Slice the avocado in half, remove the pit, and cube the flesh. Add to the bowl along with chopped coriander.

4. Bring it together
Drizzle with lemon juice and olive oil. Season with salt and pepper.
Gently mix until everything is creamy but still slightly chunky.

5. Serve immediately
Garnish with extra herbs and enjoy right away.
Makes 2 servings.

Nutrition Facts

Calories per serving: 298
Fats per serving: 24 grams
Protein per serving: 11 grams
Carbohydrates per serving: 9 grams

This recipe is taken from our Eat Lean: Low Carb Delights cookbook featuring 40 flavorful recipes for a vibrant lifestyle.

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