Little Green Spoon’s Egg & Avocado Cucumber Rolls

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Recipe: 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. This recipe is Gluten Free, Dairy Free & Paleo.

Makes: 10
4 Eggs
1-2 Cucumbers
1 Ripe Avocado
1 Handful of Chives
Coarse Salt & Pepper

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Step 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.
Step 2: Use a fork and knife to chop and press everything together. You should have quite a mushy mixture.
Step 3: Use a mandolin or wide vegetable peeler to peel thin strips of cucumber. You’ll need two per roll.
Step 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.Garnish with a little more chive, salt and pepper and serve straight away!

For more healthy recipes check out and follow Indy on Instagram @thelittlegreenspoon and Twitter @littlegspoon

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