This recipe takes the popular egg salad and elevates it with the creamy, rich texture of avocado. It’s a fresh take on a familiar favourite. Avocados are a powerhouse of nutrients and when combined with eggs, you get a meal that’s both satisfying and healthy.
Ingredients:
- 1 avocado, peeled, stoned and mashed
- 3 hard boiled eggs, peeled and chopped
- 1 tablespoon sweet pickle relish
- 1 tablespoon chopped onion (optional)
- 1 tablespoon chopped celery (optional)
- Salt to taste
Method of preparation:
In a mixing bowl, combine the mashed avocado and chopped hard-boiled eggs.
Stir in the sweet pickle relish.
Add the chopped onion and celery if using.
Season to taste with salt.
Cover and chill for at least 30 minutes to allow the flavours to meld.
Serve the egg salad on its own, over a bed of greens or as a sandwich filling.
