Prep some hard-boiled eggs and have this for lunch for the week. Full of healthy fats and so delicious on sourdough or used as a dip with veggies or brown rice crackers
Servings 1
Author Rachael DeVaux
Ingredients
2hard-boiled, pasture-raised eggs
1/2avocado
1small dill pickle, diced
1-2tbspspicy brown mustard
1-2tbspred onion, diced
1/2tspdried or fresh dill
sea salt & ground pepper to taste
1-2slices of sourdough(optional)
Instructions
Dice the eggs, then mash together with avocado.
Add the remaining ingredients and mix until well-combined.
Toast sourdough and add avo egg salad over the top, or enjoy with sliced cucumbers/veggies or brown rice crackers.