This fresh twist on the classic egg salad begs to be eaten right out of the bowl. But if you can resist, it makes a quick and versatile lunch wrapped in a tortilla or generously piled between two slices of bread. This recipe makes enough for a couple of lunches. If you have a bit left over, go ahead and spread it some toast for breakfast for an even faster version of avocado egg toast.
Adapted from neverhomemaker.com
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
2 tablespoons mayonnaise
1 teaspoon garlic powder
Salt and pepper to taste
3. Peel and chop the hard-boiled eggs.
4. Use a fork to mash the avocado and eggs together with mayonnaise and garlic powder.
5. Season with salt and pepper to taste.
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