Avocado Egg Salad

Ingredients

8 Good Nature eggs, hardboiled and cut ¼ to ½ -inch dice

1 avocado

¼ cup Kurtz mayonnaise

1 Tbsp. Tipton Grove lemon juice

1 tsp. Marcum dry parsley leaves

1 tsp. Marcum dry chives

½ celery stalk, ¼-inch dice (about ¼ cup)

Notes

Directions

1. Cook the eggs. Place eggs in a large saucepan and cover them with 1 inch of cold water. Bring the water to a boil over medium heat. Once the water has reached a boil, turn off heat, cover pot with a lid, and let stand for 12 minutes.
2. Once 12 minutes has passed, place eggs in an ice water bath for 10 minutes. Peel and chop the eggs.
3. Slice the avocado in half, moving the knife around the pit. Remove the pit and scoop avocado out of the peel into a bowl.
4. Mash the avocado with the mayonnaise and lemon juice (to taste). Mix in the parsley, chives and diced celery.
5. Gently fold in hardboiled egg. Season with salt and pepper to taste.
6. Serve on a sandwich, with crackers or with salad greens.