Everyone seems to be enjoying avocado toast, but if you have a gluten allergy, it makes it difficult. This recipe is totally filling, and the addition of the hard-boiled egg gives a bit more protein while not adding many more calories and you can skip the gluten if you so require. Whether you choose to serve it as a salad or on bread or as a dip for pita chips, our Avocado Egg Salad is sure to become a family favorite after just one bite! To spice things up, I might add a bit of our Negg® Deviled Egg Curry Seasoning. Shameless, I know, but just sayin'!
Ingredients
4 hard-boiled eggs, peeled and chopped1/4 cup shredded Monterey Jack cheese
1/4 cup finely chopped red onion
1 ripe avocado, peeled, seeded, and cut into 1-inch chunks
2 tablespoons mayonnaise
2 teaspoons lime juice
1/4 teaspoon salt
1/8 teaspoon black pepper
4 romaine lettuce leaves
Instructions
- In a large bowl, combine all ingredients except lettuce; mix well.
- Spoon mixture onto lettuce leaves, distributing evenly, or cover and chill until ready to serve.
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