Avocado & Egg Salad

Here’s a simple and delicious Avocado & Egg Salad recipe:

Ingredients:

• 2 ripe avocados, diced
• 4 hard-boiled eggs, chopped
• 1 tbsp lemon juice
• 2 tbsp mayonnaise or Greek yogurt (optional for creaminess)
• 1 small red onion, finely chopped
• 1/4 cup fresh cilantro or parsley, chopped
• Salt and pepper, to taste
• 1 tsp Dijon mustard (optional)
• A pinch of paprika or chili flakes (optional for a bit of spice)

Instructions:

1. Prepare the eggs: Boil the eggs for about 10 minutes, then cool them under cold water, peel, and chop them into bite-sized pieces.
2. Dice the avocado: Cut the avocados in half, remove the pit, scoop out the flesh, and dice it into cubes.
3. Mix ingredients: In a large bowl, combine the chopped eggs, diced avocado, red onion, and fresh herbs.
4. Add dressing: Drizzle with lemon juice to prevent the avocado from browning. Add mayonnaise or Greek yogurt (if using), mustard, salt, pepper, and paprika or chili flakes if desired.
5. Toss gently: Stir everything together gently to avoid mashing the avocado too much.
6. Serve: Serve on toast, as a side dish, or over a bed of greens.

Enjoy your refreshing Avocado & Egg Salad!