Avocado Egg Salad

Yield: 3 servings
Calories: 300
Theme: Lunch
Rating:
(1)
SAVE PRINT
egg salad

Ditch the mayo in favor of avocado in this flavorful egg salad recipe from Dr. Taz Bhatia, author of What Doctor's Eat. 

Ingredients

  • 6 eggs, peeled
  • 1/2-1 tsp dill, chopped or dried
  • 2 ripe avocados
  • 1/2 yellow or sweet onion, finely diced
  • 2 stalks of celery, finely chopped
  • Celtic sea salt to taste
  • Black pepper to taste
  • 1-2 radishes, washed and thinly sliced for garnish

Directions

Combine and mash all ingredients except radishes together. Serve on a bed or greens or sprouted or gluten free bread!

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