This avocado and egg salad is a perfect marriage of winter seasonality: ripe avocado and citrus. I first had this salad with a lemon picked off the tree in a backyard in Tel Aviv, an avocado from the Shuk ha Carmel and a creamy hard-boiled egg. Together with some salt and a fork, the ingredients blend together to form a delicious salad, spread, dip, or however you want to eat it. It can be spread on a piece of toast or eaten all by itself. If you really like lemon (as I do), I recommend adding an extra half lemon. —saborina
Fill a small pot with water a couple inches high. Add the eggs, cover and put on high heat until it boils. Once it boils, turn off the heat and let sit for 12 minutes. Let the egg cool. Peel the egg and add it to a bowl with the avocado, whole.
Add the juice of 1 lemon and salt to taste. Mush with a fork or a whisk until the egg and avocado are creamy, but still chunky. Adjust for salt and lemon according to taste.