Avocado Egg Salad

I needed to use up some hard boiled eggs at lunch today but didn’t want to just have the egg. I also am trying to stay away from mayonnaise as much as possible. So, I found several sources that had a version of egg salad that used avocado. Let’s just say – delish! I tried to keep it to myself but my husband kept stealing it from. It could be great on some toast but I ate it on some gluten-free crackers and was definitely full afterwards. It was super easy and would be great for picnics, which we seem to be doing most every day for lunch right now. I will be making this again – as soon as I get to the store to buy more avocados! 🙂

Avocado Egg Salad

Avocado Egg Salad

Recipe adapted from www.twopeasandtheirpod.com

3 hard boiled eggs
1 ripe avocado
1 Tbsp. plain whole fat Greek yogurt
1/2 – 1 tsp. Dijon mustard (depending on your flavor preferences… be sure to check the label to make sure it is g/f)
a squirt of lemon juice
sea salt/pepper to taste

Peel hard boiled eggs and chop. Remove pit and peel of avocado and mash. Combine in a bowl with remaining ingredients. Eat immediately, or refrigerate until you are read to enjoy.

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