Ingredients

• 4 Hard Boiled Eggs, grated or finely chopped
• ½ Avocado, ripe and mashed
• ½ Tbsp Dill Pickle, finely chopped 
• ½ Tbsp Scallion, chopped, white part only
• ½ tsp Ground Pepper
• ⅛ tsp Fine Sea Salt
• 1-2 Tbsp Fresh Parsley or Dill, chopped, for garnish
• Lettuce Leaves, Bread, or Crackers, for serving

Instructions

1. Stir: Combine all ingredients in a bowl. Top with fresh herbs and serve.
2. Store: Store salad in an airtight container in the refrigerator. The salad will keep for 3-5 days. Avocado may turn brown a bit but it is still safe to eat.