Avocado And Egg Mayonnaise

Avocado and Egg Mayonnaise is a fabulous starter if you have an abundance of eggs. At the moment we have lots of guinea fowl eggs and varying the egg recipe is becoming a bit of a challenge.

Avocado & Egg Mayonnaise
Avocado & Egg Mayonnaise


Avocado & Egg Mayonnaise


  • 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.


  1. Boil the eggs for 10 minutes until they are hard boiled.
  2. Cut the avocado in half and remove the stone.
  3. Peel the shell off the eggs and cut up the hard boiled eggs in to pieces.
  4. Mix the mayonnaise, Ketchup and brown sauce together.
  5. Add the mayonnaise mixture to the eggs and stir well.
  6. Spoon the egg mayonnaise mixture onto the avocado.
  7. Serve on it’s own or with a salad.