Avocado Egg Salad

1 medium-large very ripe avocado, peel, and pit removed

1 tablespoon white wine vinegar

1 tablespoon avocado mayonnaise (I like Primal Kitchen Mayo brand)

½ teaspoon sea salt

¼ teaspoon black pepper

6 hard boil eggs, peeled and chopped

To a medium bowl add avocado, vinegar, mayonnaise, salt, and pepper. Using a medium rubber spatula, mash the avocado until almost smooth. Add chopped eggs and stir and fold the eggs into avocado mixture until combined. Makes enough for four sandwiches.

Nutrition values per ¼ serving: 190 calories (74.4 percent from fat), 15.7 g fat (3.4 g saturated fat), 3.5 g carbohydrates, 0.7 g sugars, 2.3 g fiber, 10.1 g protein, 317 mg cholesterol, 427 mg sodium.

Don Mauer