Avocado And Egg Mayonnaise
Avocado & Egg Mayonnaise
Ingredients
- 1 ripe avocado per person for a large starter or light lunch or shared between 2 people for a light starter or an accompaniment to a salad lunch.
- 2 - 4 guinea fowl eggs hard boiled.
- 2 spoonfuls of mayonnaise mixed with 1 spoonful of brown sauce and 1 spoonful of ketchup sauce.
Method
- Boil the eggs for 10 minutes until they are hard boiled.
- Cut the avocado in half and remove the stone.
- Peel the shell off the eggs and cut up the hard boiled eggs in to pieces.
- Mix the mayonnaise, Ketchup and brown sauce together.
- Add the mayonnaise mixture to the eggs and stir well.
- Spoon the egg mayonnaise mixture onto the avocado.
- Serve on it’s own or with a salad.
We use a dash of tomato sauce in mayonnaise too. The brown sauce is an interesting addition, I must try that. Thanks for the tip.
Comment by Cottage Smallholder — July 22, 2007 @ 3:39 pm
Hi Fiona,
Thanks for visiting - just think next year you too can be eating avocado and guinea fowl eggs. The brown sauce gives the marie rose sauce a spicy/fruity taste.
Sara @ farmingfriends
Comment by Sara @ Farming Friends — July 22, 2007 @ 4:13 pm