Avocado Egg Salad
- Ready In:
- 10mins
- Ingredients:
- 5
- Yields:
-
2 cups
- Serves:
- 4
ingredients
- 6 large eggs, hard-boiled, cooled and diced
- 1⁄4 cup plain fat free Greek yogurt
- 3 tablespoons pesto sauce
- 1 medium avocado, halved, seeded, peeled and diced
- salt & freshly ground black pepper, to taste
directions
- In a large bowl, roughly mash eggs with Greek yogurt, pesto, avocado, salt and pepper, to taste.
- Serve as sandwiches on ciabatta rolls with spinach, tomatoes and egg salad mixture, if desired. Or use as you would any other egg salad.
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RECIPE SUBMITTED BY
Sheynath
Salem, 77
I have loved to cook since I was a child. Several years ago I was diagnosed as gluten-intolerant, and I have been having a great time learning about gluten-free substitutions.
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