Avocado Egg Salad

Ingredients:

• 8 hard boiled eggs roughly chopped
• 2 ripe medium avocados
• 2 tablespoons Greek yogurt (or sour cream)
• 1-2 tablespoons Dijon mustard to taste
• juice of 1/2 lemon or pickle juice
• sea salt to taste
• freshly cracked black pepper to taste
• 1/2 - 1 tablespoon fresh dill chopped, to taste

Optional serving suggestions:

• sliced bread, pita or lettuce wraps
• slices of nitrate free bacon and pickle slices

Instructions:

Cook the eggs:

1. Cover the eggs with very hot tap water in a saucepan. Bring to a boil, turn heat off, cover with lid and remove from heat. Allow to sit for 18 minutes. Uncover and pour out hot water. Run under very cold water and allow to sit for 5-10 minutes until cool. Peel and chop.
2. In a large bowl, mash the avocados using a fork. Add the chopped eggs, yogurt, mustard and lemon juice and mix to combine. Season with salt, black pepper and dill, to taste.
3. Serve immediately at room temperature, or chill and serve cold. 
4. Serving suggestions: Enjoy alone, spread between two slices of bread with kale & cabbage slaw for an Avocado Egg Salad Sandwich, add to pita or scoop into lettuce wraps for a low carb keto version.