Lemon Avocado Egg Salad

• FOR THE SALAD:
• 4 whole Extra Large Eggs
• 1 whole Avocado (Pitted, Scoop Flesh Out Of The Peel)
• 1 whole Lemon (washed, Zest And Juice)
• 1/4 teaspoons Sea Salt
• 1/2 teaspoons Black Pepper
• 1 stalk Green Onion, Diced Finely
• 1 teaspoon Parsley Flakes
• 1/4 cups Plain Greek Yogurt
• 2 Tablespoons Mayonnaise
• FOR THE SANDWICHES:
• 2 whole Rolls Of Your Choice (I Use Round Kaiser Rolls, Lightly Toasted)
• Any Other Condiments You May Like, Lettuce, Sliced Tomato (optional)

1. Cover eggs with water in a large pot and bring to a boil. Boil eggs for 10 minutes. Remove from heat and using a slotted spoon place eggs in a bowl of ice water to cool.
2. Combine all the other salad ingredients in another bowl and stir to mix. Peel eggs and dice them and add them into the bowl with the other ingredients. Gently stir with a spatula.
3. Assemble sandwiches and dig in! Enjoy!

salad, eggs, avocado, lemon, ubc, black pepper, green onion, parsley flakes, ubc, mayonnaise, sandwiches, rolls of, tomato

Taken from tastykitchen.com/recipes/salads/lemon-avocado-egg-salad/ (may not work)