Egg & Avocado Cucumber Rolls

Egg & Avocado Cucumber Rolls
These are so refreshing and delicious and packed full of healthy fats and protein. They’re pretty and perfectly party sized- ideal for dinner parties or celebrations! You can make the egg filling ahead of time but the cucumber is best served rolled at the last minute.
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Ingredients
  1. 4 Eggs
  2. 1-2 Cucumbers
  3. 1 Ripe Avocado
  4. 1 Handful of Chives
  5. Coarse Salt & Pepper
Instructions
  1. Boil your eggs for about 8-9 minutes. While they’re boiling, finely cop your chives and remove the avocados from their skin. Peel the eggs and add them to a large bowl with the avocado, chives and a good pinch of coarse salt and pepper.
  2. Use a fork and knive to chop and press everything together. You should have quite a mushy mixture.
  3. Use a mandolin or wide vegetable peeler to peel thin strips of cucumber. You’ll need two per roll.
  4. Layer two pieces of cucumber on top of each other and spread a heaped tablespoon of the egg mixture into a thin layer over the cucumber. Roll the cucumber tightly into itself.
  5. Garnish with a little more chive, salt and pepper and serve straight away!
Adapted from The Little Green Spoon
Rosemary Farm http://www.rosemaryfarm.com/
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