Avocado Egg Salad

Instructions

1. 1

   Place the eggs in a pot and cover them with water. Bring to a boil and cook for 10 minutes.

2. 2

   Remove the eggs from the boiling water and place them in a bowl of ice water to cool. Once cooled, peel and chop the eggs.

3. 3

   Cut the avocados in half, remove the pits, and scoop the flesh into a large bowl. Mash the avocados with a fork.

4. 4

   Add the chopped eggs to the mashed avocados.

5. 5

   Drizzle the olive oil over the avocado and egg mixture.

6. 6

   Season with black pepper and salt, and mix well.

7. 7

   Halve the cherry tomatoes and gently fold them into the salad.

8. 8

   Serve immediately or refrigerate for later use.