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Avocado and Egg Salad

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“This recipe was my wonderful mother's. Having been raised in California, we ate avocados every day. This is one of my husband's favorites. It can also be used on a sandwich and recently I actually smashed it up and filled eggs with it. A big hit with my friends.”
READY IN:
20mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut ripe avocado into chunks.
  2. Hard boil egg and chop; add to avocado.
  3. Add remaining ingredients.
  4. Let stand or refrigerate for a little while, but not too long as avocados may turn.
  5. Serve on a bed of lettuce for salad.
  6. Sprinkle a little paprika on top for color.

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