In a small bowl, mash together the avocado, lemon juice, and salt.
Fold the chopped eggs into the avocado mixture.
Serve immediately for best presentation.
*Makes 2 1/2 cups*This recipe is easily halved.*Hard boil your eggs any way you prefer. My personal preference is to use the Instant Pot. You can buy hard boiled eggs at the store to make this recipe even easier.*The egg salad keeps, well-covered, in the fridge for up to 3 days, but it turns a darker shade of green.
Recipe from Living Well Kitchen https://blog.memeinge.com/avocado-egg-salad/