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
-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
-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.