Friday, October 14, 2016

Avocado Egg Salad

This was my dinner tonight. I had it on rice crackers. And I have to say, it was pretty good. I had to leave out the dry mustard because my container had been purchased in 2011 and it expired in 2013. I'm not one of those people (like someone I know who lives with me) who eats way-expired food.

Avocado Egg Salad

4 hard-cooked eggs
1 large avocado, cubed
2 T. mayonnaise
1 t. dry mustard
pinch of salt and pepper

Combine all ingredients in a bowl and mash them together with a fork. Adjust salt/pepper/mayo to your taste. Make a sandwich or wrap. Or dip crackers.

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