Avocado Egg Salad

By DeBruynC1

Ingredients

• 1medium1 medium avocado, pitted and peeled
• 2tablespoons2 tablespoons (30 ml) mayonnaise, or Greek yogurt
• 1 1/2teaspoons1 1/2 teaspoons (7 ml) lemon juice
• 44 hard-cooked eggs, peeled and chopped
• 11 medium-length celery stalk, finely chopped (about 3 tablespoons)
• 1tablespoon1 tablespoon (15 g) finely chopped chives, parsley or dill
• Salt and black pepper, to taste

Details

Servings 2
Adapted from inspiredtaste.net

Preparation

Step 1

1. Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper.

Egg salad is best eaten the same day as making.