Makes: 4-6 servings
Total Time: 15 minutes
Ingredients:
- 6 eggs
- 1 large avocado
- 2 large celery stalks
- 2-3 green onions
- 2-3 TBS avocado mayo
- 1-2 TBS freshly chopped cilantro
- 1 tsp garlic salt
- pepper to taste
What to do:
- Boil eggs
- Instant Pot: place eggs on rack inside instant pot and add a cup of water. Seal the lid and make sure the pressure release is set to sealing. Hit Pressure Cook and set timer for 7 minutes. While cooking, pour ice and water into a bowl and set aside. Once timer is done, let the pressure release naturally for 5 minutes then change the pressure release to venting. After all pressure is released, carefully transfer eggs to ice bath.
- Stove top: place eggs in a large pot and cover by 1/2″ with cold water. Heat over high heat until water gets to a rapid boil. Cover with a lid and turn off heat. Let sit for 10 minutes. While sitting, create an ice bath. After 10 minutes, carefully transfer eggs to ice bath and let sit for 5 minutes before peeling.
- Dice your celery into small pieces, peel avocado and dice up, dice green onions, and chop fresh cilantro
- All all ingredients to large bowl and mix well. Serve with crackers, toast, or just eat as is because it is delicious!
ImBeccable Taste 