Avocado Egg Salad Recipe
Avocado Egg Salad
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8 hard boiled eggs
Chef master egg shredder
Gluten free organic whole grain or brown rice tortilla
Place each hardboiled egg (boil eggs for 12-15 minutes, de-shell and cool) on the egg shredder and press to shred or slice into strips. Remove yolks and place into a bowl.
Cut up one whole organic avocado into small squares or strips and put into bowl.
Using a large spoon, mash and stir contents.
Sprinkle with paprika and salt (season as desired…go slow and taste before adding more).
Serve on top of a gluten free organic whole grain or brown rice tortilla, garnish chopped cilantro on top and one slice of tomato.