Avocado Egg Salad

1 Avocado, halved, pitted, and peeled

6 Hard-boiled eggs, peeled and halved

1 Tsp Dijon mustard

A handful of dill

A handful of parsley

Juice of one lemon

A pinch of salt

Instructions:

Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.

Slice and dice the eggs into small pieces.

Mix the eggs with the avocados, Dijon mustard, herbs, lemon juice, and salt. Serve immediately at room temperature, or chill and serve cold.

Serves 4

Nutrition Facts: 184 calories, 13 grams fat, 176 mg sodium, 5 grams carbohydrates, 3 grams fiber, 10 grams protein