Delicious Avocado Egg Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Perfect for the person who loves egg salad but doesn't love the mayo that most recipes call for. Very fresh tasting. Fewer ingredients make this a quick and easy meal. If you have fifteen minutes and hungry kids, this is the best recipe for egg salad sandwiches. Bon appetite. Ingredients:
4 eggs |
1/2 avocado - peeled, pitted and diced |
2 stalks celery, finely chopped |
2 tablespoons prepared mustard |
1 teaspoon salt |
1 teaspoon ground black pepper |
1 teaspoon garlic powder |
Directions:
1. Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.
2. Peel and rinse eggs under cold water to cool; cube eggs.
3. Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.
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