Avocado Egg Salad -- GF, DF

I love this recipe on a piece of toasted sourdough or bed of greens. It is a great make ahead or quick lunch if you have time to boil eggs. If you enjoy eggs, I highly recommend always having some boiled on-hand so you have a quick protein snack during the week!

6 Boiled eggs, peeled & halved
1 Ripe avocado
3 Tbsps of lemon juice or half of a lemon squeezed
1 tsp of while balsamic vinegar (if you have it - not necessary) 
1/2 tsp salt
1 tsp mustard - dijon is my spirit animal, always recommended!
½ tsp paprika
Cracked pepper to taste
¼ C of chives - Feel free to substitute red onion or shallot but cut in half.
1-2 Stalks of celery - optional

Using a pastry cutter, potato masher or whatever works best for you, smash the boiled eggs and avocado together. Incorporate the remaining ingredients and pepper to taste. Spoon onto freshly toasted whole grain or sourdough bread. Add fresh greens, sprouts or even hemp hearts if you’d like. 

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