The Richmond Register

Recipes

April 18, 2014

It’s egg party time

(Continued)

RICHMOND — Here is a new twist on egg salad

AVOCADO EGG SALAD

INGREDIENTS:

4 large eggs

1/2 avocado peeled, pitted and diced

2 stalks of celery, finely chopped

2 tablespoons mustard

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

DIRECTIONS:

Put eggs in a saucepan and cover with water. Boil for 10 minutes and then transfer to a bowl of warm water. Allow eggs to rest in the warm water for 10 minutes. Peel and rinse eggs under cold water to cool. Coarsely chop eggs.

Mash eggs and avocado together in a bowl with a fork until well mixed but still chucky. Stir in celery, mustard, salt and pepper and garlic powder. This can be made a day ahead and chilled and tightly covered.

Have a safe and quiet Easter. Attend the church of your choice, and remember why we celebrate this time of the year.

Arritta Morris has a bachelor’s degree in nutrition and a master’s degree in counseling from Eastern Kentucky University. She is a certified as a food service specialist by the School Nutrition Association.

 

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