Herbed Avocado Egg Salad
This easy herbed avocado egg salad is served on sprouted seed crackers for a bright but hearty appetizer for your next brunch, party, or shower.
- 1 medium avocado
- 1/2 large lemon, juiced (about 2 tablespoons)
- 1 tbsp extra virgin olive oil
- 2 large eggs, chopped
- salt and pepper to taste
- 20 sprouted seed crackers
- 2 tbsp fresh parsley, chopped
Making the salad: Slice and pit the avocado. Scoop the flesh into a small bowl. Lightly mash the avocado and stir in the lemon juice, olive oil, salt, and pepper. Add the chopped eggs and toss lightly to combine.
Assembly: Place the sprouted seed crackers in stacks of two on a serving platter. Add a dollop of avocado egg salad to each stack. Top with fresh chopped parsley, chives, or dill. Serve immediately.