Ditch the mayo in favor of avocado in this flavorful egg salad recipe from Dr. Taz Bhatia, author of What Doctor's Eat.
- 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
Combine and mash all ingredients except radishes together. Serve on a bed or greens or sprouted or gluten free bread!
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