Avocado Egg Salad

 

Avocado Egg Salad

(6 servings)

Ingredients:

2 medium Ripe Avocados, diced

8 large Fresh Eggs, hard boiled

½ cup Red Onion, small dice

2 stalks Celery, diced

3 tbsp. Plain Greek Yogurt

3 tbsp. Dijon Mustard

3 tbsp. Fresh Lemon Juice

to taste Salt, Pepper and Red Pepper Flakes

Directions:

In a medium bowl, add diced avocado and mash using a fork.  Set aside and peel and rough chop the boiled eggs.  Add them to the avocado.  Next add the onion and celery.  In a small bowl, mix the yogurt, mustard and lemon juice.  Now add the yogurt mixture to the other bowl and gently combine all ingredients.  Add salt, pepper and red pepper flakes (if using) to taste.  Chill at least an hour before serving.

Notes:              This salad goes well on a bagel, but any bread or bun of your choice works.

Ideas for Future Efforts

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