Avocado Egg salad

Ingredients

4 large eggs, free range
1 medium avocado
Avocado Egg Salad
range
2 tbsp real mayonnaise* (optional if past phase 2)
1 tbsp each fresh dill and chives, finely chopped
Juice of 12 lemon
Salt and pepper to taste
Dash smoked paprika
Romaine lettuce leaves

Instructions

Hard boil eggs with your preferred cooking method, then cool, peel and chop cooked eggs.
In a medium mixing bowl, mash pitted avocado with mayonnaise*, herbs, lemon juice, and salt and pepper.
Add chopped eggs to avocado mixture and toss/mash to combine.
Serve egg salad wrapped in lettuce leaves or with rye bread or rye crackers.
Best eaten same day.