Ingredients
-
1
-
1
-
2
-
1
-
-
-
-
1/8
-
-
-
-
-
-
-
Directions
Avocado and Egg Salad,This recipe was my wonderful mother’s. Having been raised in California, we ate avocados every day. This is one of my husband’s favorites. It can also be used on a sandwich and recently I actually smashed it up and filled eggs with it. A big hit with my friends.,Wonderful. Used dijon mustard. Sprouts, tomatoes, lettuce, cukes…delicious!,I have had this recipe saved for SUCH a long time and today I finally made it for lunch. YUM! Avocados are my favorite and they went great in this egg salad. A nice twist on a classic. I would definitely decrease the garlic powder next time but that is all. I also did not add parsley.
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Steps
|
1
Done
|
Cut Ripe Avocado Into Chunks. |
|
2
Done
|
Hard Boil Egg and Chop; Add to Avocado. |
|
3
Done
|
Add Remaining Ingredients. |
|
4
Done
|
Let Stand or Refrigerate For a Little While, but not Too Long as Avocados May Turn. |
|
5
Done
|
Serve on a Bed of Lettuce For Salad. |
|
6
Done
|
Sprinkle a Little Paprika on Top For Color. |
