Avocado Egg Salad

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  • 4 pastured eggs
  • 1 medium avocado
  • 2 medium pickles
  • 1-2 handfuls of kale, stripped from the tough stems
  • 1-2 tablespoons olive oil
  • 1 medium apple (keep skin on if organic)
  • 2 tablespoons homemade mayonnaise
  • 2 teaspoons mustard


  1. Boil 4 eggs. While eggs are boiling:
  2. Chop up avocado, pickles, and apple.
  3. Chop kale and massage with olive oil (massaging with olive oil helps break down the cell walls and makes the kale softer).
  4. Add all chopped ingredients to a bowl and add mayo and mustard.
  5. Once the eggs are done boiling, peel off shells and chop up the egg. Add to the bowl and mix it all up.
  6. At this point, taste and add whatever is needed... sometimes more mustard or even pickle juice to make it tangier.


Serves 4. Per Serving:

Calories: 229.3 | Total Fat: 48.3 g | Total Carbohydrate: 12.4 g | Dietary Fiber: 4.5 g | Protein: 7.1 g


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