Avocado And Egg Salad

Quick and easy appetizer or sandwich spread. Avocado mixed with minced onion, hard cooked eggs, and seasoned with salt and pepper.

Ingredients -

2 ripe Avocados
1/2 Onion, chopped fine
Salt & Pepper, to taste
6 Hard Cooked Eggs, shelled
Mayonnaise

Preparation:

1. Slice avocado lengthwise around pit. Twist to separate halves. Remove pit and peel. Dice avocado.

2. Dice hard cooked eggs.

3. Add avocado, egg and onion to small bowl.

4. Moisten with mayonnaise.

5. Salt and pepper to taste.

6. Cover tightly and refrigerate at least one hour. Stir before serving.

Egg Salad Tips -

Avocados

Avocados should be perfectly ripe. Choose avocados that have a slight give when pressed. They should not be too hard or soft.

Egg Salad Tips -

Hard Cooked Eggs

Place eggs in saucepan. Cover eggs with water, and cover saucepan with lid. Bring to a rolling boil. Boil one minute. Remove from heat. Let stand 20 minutes. Immerse in icy cold water.

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