Egg Salad Is My Current Favorite Easy High Protein Lunch at

Ingredience

7 hard boiled eggs

3 green onions

1/3 cup chopped dill pickles

2 tbsp light mayo

1 tbsp Dijon mustard

1 avocado

Salt and pepper

2 tsp dried dill

1 tsp garlic powder

1 tsp onion powder

2 tsp lemon juice

Pokyny

Chop onion and pickles into bite sized pieces. Set aside then peel your hard boiled eggs.

Add eggs to a large bowl and mash with a fork then add onion and pickles and all remaining ingredients. Mash everything together until smooth and well combined.

Serve with rice cakes, on toast, or in a salad.

Store in the fridge for up to 3 days!