| 8 | 20 | 408 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 2 |
| 1 avocado(s) | Avocado (pitted and peeled ) |
| 2 tbsp | Mayonnaise (or Greek yogurt) |
| 1 1/2 tsp | Lemon juice |
| 4 medium egg | Egg, hard boiled (peeled and chopped ) |
| 1 medium stalk(s) | Celery (finely chopped ) |
| 1 tbsp | Chives (or parsley or dill ) |
| 1 pinch | Salt |
| 1 dash | Black pepper |
Mash avocado, mayonnaise and lemon juice together in a medium bowl. Stir in the eggs, celery and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).
| Meat Alternative | 0.9 |
| Vegetables | 1.5 |
Use an avocado oil based Mayo when possible.