The Best Avocado Egg Salad

The Best Avocado Egg Salad

It turns from plain old egg salad into this exciting, modern taste sensation, like magic. The version I finally settled on substitutes half a mashed avocado for most of the mayo, while leaving in just a little for the tang. I leave the other half of the avocado unmashed and put slices on top to add another layer of texture.

INGREDIENTS:

• 2 avocado, ripe
• 6 eggs, hard boiled
• 6 Tbsp mayonnaise
• 1/2 tsp yellow mustard
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• as desired pickle juice
• as desired salt and pepper

INSTRUCTIONS

1. Peel the eggs and separate the whites from the yolks. Cut the avocado in half, remove the seed, and mash one half of the avocado in a bowl. Set aside.
2. Add two of the yolks to the mashed avocado and mix. Add the mayo, mustard, garlic powder, onion powder, salt and pepper. Mix really well. Add as much pickle juice you prefer to make the mixture very creamy.
3. Toast 2 pieces of toast. Divide evenly and spread the mixture over the toast.
4. In another bowl, roughly chop the remaining yolk and white together. With the remaining half of the avocado, cut it into squares. Sprinkle both the white & yolk along with the avocado squares over the top of the toast.

Full Recipe, Source : familyfreshmeals.com