[recipes] eggs & avocados...

[misskitty_79]

Spice things up this spring with a creamy, Latin-flavoured egg salad. Serve inside a wheat tortilla, flatbread or pair with homemade pita chips.

avocado egg salad

• 4 hard-boiled eggs, chopped;
• 2 roma tomatoes, seeded & chopped;
• ¼ c shredded Monterey Jack cheese;
• ½ small onion, minced;
• 1 small ripe avocado;
• 2 tbsp reduced-fat mayonnaise;
• 1 tbsp skim milk;
• 2 tsp lime juice;
• 1 dash taco sauce;
• salt & pepper, to taste;
• romaine lettuce (optional);
• Suggested toppings: additional cheese, chopped tomatoes, fresh cilantro, etc.

Combine eggs, tomatoes, cheese and onion in a medium-sized bowl and mix well. Combine avocado, mayonnaise, milk, lime juice and taco sauce in a food processor or blender and process until smooth. Add avocado mixture to egg mixture in your bowl and stir to combine. Season with salt & pepper to taste.
Serve over Romaine lettuce, with additional toppings as desired, or inside a tortilla/flatbread. If you prefer, serve as a dip with pita chips.
Serves 4, total prep time: 25 minutes.

Note: Contains eggs & milk products.