Avocado Egg Salad
This avocado egg salad has the perfect creaminess but still a bit of texture from the eggs. It also has a nice refreshing bite from the chives.
Servings: 4 servings
- 3 large eggs boiled, shelled, chopped
- 1 large avocado seed removed, chopped
- 1 tablespoon mayonnaise
- 1 teaspoon lemon juice
- 1 teaspoon chives can substitute 1/2 teaspoon dried
- kosher salt to taste
- freshly ground black pepper to taste
- 4 large croissants
Place eggs and avocado into a medium bowl and mash lightly with a fork or potato masher.
Add all but the croissants and mix.
Cut croissants in half lengthwise. Divide egg mixture between bread and serve.