Avocado Egg Salad recipe

INGREDENT

• 4 hard-boiled eggs, chopped
• 1 ripe avocado, peeled and mashed
• 2 tbsp mayonnaise or Greek yogurt (optional, for creaminess)
• 1 tsp Dijon mustard (optional)
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh parsley or chives
• Salt and pepper, to taste
• Optional: a pinch of garlic powder or paprika

Instructions

1. In a mixing bowl, mash the avocado with lemon juice until mostly smooth.
2. Add the chopped hard-boiled eggs and gently mix.
3. Stir in mayonnaise (or Greek yogurt) and mustard if using.
4. Add herbs, salt, pepper, and any optional seasonings. Mix gently to combine.
5. Chill for 10–15 minutes or serve immediately.

Serving Ideas:
– On toast or crackers
– In a sandwich or wrap
– Over a bed of lettuce or inside lettuce cups

Let me know if you want a version without mayo or for meal prep!