Egg Salad

Egg Salad

Do you have leftover eggs from Easter? If so, this is a great, healthy way to use up all those eggs! As the weather is warming up, it’s great to take on a picnic as well. You can easily eat this with other picnic recipes such as our tri-colored salad. Enjoy!

Egg Salad with Avocado

Serves 2

Ingredients:

-3 hard boiled eggs, peeled and chopped

-1 avocado, pitted and chopped

-2 tbsp red onion, diced

-2 tbsp mayonnaise (made with coconut, olive or avocado oil)

-1 tbsp chives, chopped

-1 tbsp parsley, chopped

-Himalayan salt and pepper to taste

-microgreens

-lettuce leaves

 

Directions:

-Add all ingredients except microgreens and/or lettuce to mixing bowl. Stir to combine.

-Serve your egg salad on a bed of lettuce and/or top with microgreens.