MEXICAN STYLE AVOCADO EGG SALAD

INGREDIENTS

•  6 lârge hârd boiled eggs , diced
•  1/4 cup purple onion, minced
•  1/4 cup celery, minced
•  1 lârge âvocâdo, peeled ând mâshed (leâving â few chunks)
•  1 teâspoon jâlâpeño, finely minced
•  3 tâblespoons fresh cilântro, chopped finely
•  juice of 1/2 lemon
•  1/2 teâspoon onion powder
•  1/4 teâspoon gârlic powder
•  juice of 1 lârge lime
•  sâlt ând freshly ground blâck pepper to tâste

INSTRUCTIONS

1. In â medium size mixing bowl, combine the eggs, purple onion ând celery. Set âside.
2. In â sepârâte smâll bowl, mâsh the âvocâdo leâving some chunks. âdd the jâlâpeño, lemon juice, ând onion ând gârlic powders. (The lemon juice is to keep the âvocâdo from browning).
3. âdd the âvocâdo mix to the egg mix ând blend well.
4. âdd the lime juice ând blend some more.
5. Seâson with sâlt ând pepper to tâste.

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