1 avocado
4 hardboiled eggs
1/4 cup sprouts
1/4 cup chopped parsley
1/4 tsp. dried thyme
1–2 Tbsp. fresh lemon juice
1/4 tsp. sea salt
Mash the avocados in a bowl, don’t overly mash. Mix the eggs with the avocados, sprouts, herbs, lemon juice, and salt. Serve immediately at room temperature, or chill and serve cold.
I like serving this egg salad on a big pile of mixed greens, you could also enjoy it as a wrap, stuffed into celery sticks, on top of a big chunky slice of tomato or on your favorite piece of bread.
Find it online: https://duggarwellness.com/avocado-egg-salad/