Floridanatives Salsa Avocado And Egg Salad Recipes

THE BEST AVOCADO EGG SALAD

Steps:

• Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
• Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
• Mix the eggs with the avocados, herbs, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.

EASY AVOCADO EGG SALAD

Steps:

• Mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).

FLORIDANATIVES SALSA AVOCADO AND EGG SALAD

Steps:

• Mix the vegetables, onion and pickle spear in a small bowl.
• NOTE: if NOT using the onion and dill pickle, use 2.0 ounces of chopped raw veggies.
• Add avocado and mix together well with veggies.
• Add egg, and mix well.
• Add salsa and mix well.
• Season with salt and pepper to taste, if necessary.
• TO SERVE: I eat this with FINNCRISP Rye Crispbread or RYVITA Dark Rye Crispbread. I'm sure it would be good with tortilla chips or rolled into a wrap.
• SALSA NOTE: If you do not use lazyme's recipe#315990, I cannot guarantee what this will taste like. For me the ingredients in this salsa recipe are spot on and it's the only salsa I use at home since finding the recipe!