Avocado Egg Salad
Avocado makes everything better! We’ve taken a classic egg salad recipe and upgraded it by adding delicious avocado and swapping the traditional mayo with avocado oil-based mayonnaise. This recipe is perfect for a healthy lunch or use it for mini appetizers at your next dinner party.
3 free-range eggs, hard boiled
1 organic avocado
2 TB avocado oil mayo
1 slice red onion, diced
1/2 cup organic grape tomatoes, halved
Course sea salt and pepper
Organic microgreens for garnish
1. Boil your eggs. For perfect hard boiled eggs, cover with one inch of cold water in a pan and bring to a boil. Place lid on pot and let rest for 12 minutes. Place eggs immediately in ice water to stop them from cooking further. Peel.
2. Chop hard boiled eggs and avocado.
3. Place in a medium mixing bowl and gently stir in avocado oil mayo, onions, salt and pepper.
4. Top with halved tomatoes and microgreens. Enjoy immediately with your favorite gluten-free toast, crackers or piled on top of greens.
|Servings Per Recipe||2|
*Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser