Ingredients:
4 large eggs, free range
1 medium avocado
2 tbsp real mayonnaise
1 tbsp each fresh dill and chives, finely chopped
Juice of ½ lemon
Salt and pepper to taste
Dash smoked paprika
Romaine lettuce leaves, for serving
Preparation:
1. Hard boil eggs with your preferred cooking method, then cool, peel, and chop cooked eggs.
2. In a medium mixing bowl, mash pitted avocado with mayonnaise, herbs, lemon juice, salt, and pepper.
3. Add chopped eggs to avocado mixture and toss to combine. Serve egg salad immediately, wrapped in lettuce leaves, or chill and then serve the same day.