avocado egg salad dip

After searching high & low for clever egg salad recipes last week, I decided to try out the Mexican themed one with our extra Easter eggs.

Here’s what you’ll need for a serving size for 4-6.

8 boiled eggs

4 roma tomatoes

1 small onion

2 avocados

4 tablespoons of mayo

2 tablespoons of skim milk

4 tablespoons of lime juice

1/2 cup of feta cheese

salt & pepper to taste

Chop up the eggs, tomatoes & onion.  Place in bow with feta cheese.

Mash up avocados & squeeze lime juice.  Add mayo & milk, then mix together until smooth.  Add to eggs & tomatoes & mix together.  I served this as a dip with tortilla chips, but it could be served on bread or pita too.  It was a perfect Easter evening dinner that was simple to make and surprisingly filling.