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Saturday, June 28, 2014

SALAD: AVOCADO AND EGG SALAD(click here to print)

AVOCADO AND EGG SALAD





10 eggs (hard boiled peeled and chopped)
2 ripe avocados peeled, pitted and diced
1 tbs. stone ground mustard
3 tbs. fresh lemon juice
1 tbs. minced fresh dill
2 tbs. minced fresh parsley
1 tsp. paprika
1/2 cup mayonnaise(or more depending how creamy you like it)
salt and pepper
chopped tomatoes for garnish

Mix eggs with avocado, mashing the avocado slightly. Combine the remaining with the egg mixture until mixed through. Add salt and pepper to taste. Top with chopped tomatoes, if desired, and serve
6 servings; 6 carbs

Recipes submitted by Edith Weil

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