Green Egg Salad

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Photo by Michael Piazza

Makes enough for 4 lunches

8 hard-boiled eggs, peeled and chopped
1 ripe avocado, mashed2 tablespoons mayonnaise (optional)
Salt and black pepper

Using a rubber spatula, combine the eggs, avocado and mayonnaise (if using) in a medium bowl and mix until thoroughly blended. Season with salt and pepper to taste.

This recipe appeared in the Fall 2016 issue as part of a larger story on Brown Bagging It; School and Work Lunches.

FALL, SALADS, SANDWICHES, RECIPESCharles and Rachel Kelseyfall 2016, brown bag lunch, MAIN COURSES