My mother used to fight with me as a child to get me to eat eggs. Scrambled, could choke them down, but in any other form--as in a yellow ball surrounded by whiteness--forget it. Even worse if the yellow was jiggly and the white was runny. Instant gag reflex.
Now that I am a mature adult, I have made peace with eggs. I have even found that eggs are just a wonderful foodstuff in my life of cooking for one.
In all honesty, I still do not care all that much about facing an egg first thing in the morning, but I do prepare them for a simple supper or an easy lunch.
It is no secret. I really love avocados. Really, really love avocados. Avocados marry well with eggs.
I like to mash a really ripe avocado with a little olive oil or some juice from the olive jar, salt, and pepper. Stir some chopped hard boiled egg into this and it is great sandwich spread with no mayonnaise.
Avocados are a source of dietary fat, but it is the monounsaturated kind that is heart healthy and helps maintain a beneficial ratio of cholesterol. For a fruit, it is relatively low in sugar and high in protein. It is a good source of fiber and potassium. It is a source of Vitamins K, C, E, and several of the Bs as well as other phytochemicals that may help the body fight cancer cell development.
And if you are super patient, you can sometimes get a plant started from the big seed in its center. (Or so I am told.)