Avocado Egg Salad

Use a ratio of 1 med avocado to 2 large eggs.

1. Hard boil eggs

  • Put eggs in saucepan and cover with cold water
  • Bring to boil
  • Turn off heat and cover
  • let sit for 15 minutes

2. Chop eggs and mash together with avocado

3. Season egg salad with salt (see Product List)

4. Add fresh lime juice and/or fresh chopped cilantro if desired

5. Garnish with diced red pepper or minced green onion

Good on hothouse cucumber slices or spread into the inner ribs of romaine lettuce.

(recipe by Lynn Wolff)

Leave a Reply

Your email address will not be published. Required fields are marked *