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Avocado Egg Salad

Made with our Lodi Olive Oil Ascolano

Servings: 4-6   |   Prep Time: 5 min   |   Total Time: 15 min

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  • 6 large hard-boiled eggs
  • 1 avocado
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 tablespoon Lodi Olive Oil Ascolano
  • 1 tablespoon parsley, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon mayonnaise
  • 1 teaspoon black pepper
  1. Dice the hard-boiled eggs as finely as you'd like.
  2. Mash the avocado in a medium-sized bowl. Mix in the lemon juice, salt, and Lodi Olive Oil Ascolano.
  3. Add the chopped egg, parsley, and chives to the avocado mixture.
  4. Gently fold all of the ingredients together and season with salt and pepper to taste.
  5. You can serve it as a dip or spread, or of course, in a sandwich!

Ascolano Olive Oil

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RECIPE NOTES

You could easily substitute the Calivirgin EVOO for a flavor crush olive oil to take this up a notch. Jalapeno-Garlic or basil would be our suggestion!

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