Avocado Egg Salad

June 27, 2019



2 hard boiled eggs

3 small dill pickle spears

½ medium avocado

2 tsp. Dijon mustard

Dash red pepper flakes

Dash salt & pepper



Prepare hard boiled eggs, place in ice bath, once cooled peel and roughly chop eggs into ¼ inch pieces. Finely chop dill pickles. Combine all ingredients in single bowl, using fork, mash avocado against side of bowl and thoroughly mix all ingredients together. Add more avocado if mixture not sticking together. Enjoy on a piece of toast, in a sandwich or mixed with a bead of greens!


**note: best consumed day of preparation**

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