Saturday, November 1, 2014

Avocado Egg Salad


Serves: 2

4 hardboiled eggs, peeled and chopped
1 medium avocado, diced
4-5 tbsp diced red onion
4 celery stalks, diced
1 diced cucumber
1-2 tbsp Dijon mustard
2 tsp rice wine vinegar
Sea Salt and pepper to taste

Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit. Taste and adjust mustard, vinegar, salt and pepper to liking.
Always start with the lesser amount of ingredients and adjust taste with more if needed. Can be eaten alone, over a bed of spinach or stuffed in lettuce cups.


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