Egg Salad Avocado Boats

6 hard boiled eggs, shelled and diced IMG_5077 1/2 C diced celery 2 1/2 TBS Low fat  olive oil mayonnaise 1 tsp mustard 1 TBL vinegar 1/4 tsp onion powder 1/4 tsp garlic powder 1 tsp slat 1/8 tsp pepper 1/2 tsp worcestershire sauce To hard boil eggs; Place eggs in cold water, just enough to cover them. Turn sauce pan on high heat leaving pot uncovered until it starts to boil. Turn heat off and then cover for 20 minutes. Remove from burner and put eggs in an ice and cold water bath. Begin to peel eggs by gently tapping them on counter and shelling them, rinse them under cool water to make sure all shell pieces are off. Chop eggs up and place in a bowl with all other ingredients. Mix until all ingredients are well incorporated. Refrigerate until your ready to eat. If making the avocado boats, cut an avocado in half long ways ( like cutting a peach, when you have made a complete circle around the avocado from top down and back up the other side, twist gently and you should have two halves one with pit). If only using one half, use the half with out the seed, the one with the seed helps it to stay longer in the fridge. If using both halves, remove seed/pit by stabbing seed with long part of knife, gently twist and pull out the seed. Place 2 tbl of egg salad in half of an avocado. Do not take any avocado out, just place the egg salad on top and eat out of the avocado skin. Sprinkle to taste sea salt, pepper, and salad supreme over the entire avocado after filling with egg salad. IMG_5099 Enjoy  

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