Delicious Avocado Egg Salad


  • 4eggs
  • ½avocado – peeled, pitted and diced
  • 2 stalks celery, finely chopped
  • 2 tablespoons prepared mustard
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • Directions

  • Step 1

    Place eggs in a saucepan and cover with water. Boil for 10 minutes, then transfer eggs to a bowl of warm water. Allow eggs to rest in the warm water for 10 more minutes.


  • Step 2

    Peel and rinse eggs under cold water to cool; cube eggs.

  • Step 3

    Mash eggs, avocado, celery, and mustard in a bowl with a fork until well mixed but still chunky. Season with salt, black pepper, and garlic powder.

  • Cook's Note:

    Don’t let the eggs overcook, a little on the softer side is better. You can add or blend avocado for a creamier consistency. Double/triple/quadruple ingredients for more sandwiches. You won’t be disappointed.

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