CBHA In The Kitchen - Avocado Egg Salad

Avocado Egg Salad


1 large avocado peeled, pitted and finely diced

3 hard boiled eggs roughly chopped

2 tbsp red onion chopped

2 tbsp celery chopped

1 tbsp chives chopped

1 tbsp parsley chopped

1 tsp lemon juice

salt and pepper

2 tbsps of Mayonnaise or Low Fat Yogurt optional

lettuce leaves optional, for serving

bread optional, for serving

crackers optional, for serving


Add all of the ingredients to a mixing bowl and stir to combine.

Eat the avocado egg salad plain, topped on 1 slice of whole grain bread, lettuce leaves, or with crackers.

AUTHOR: Lisa Bryan