From February/March 2016 issue
Serves 2-4


  • 6 boiled eggs, peeled and chopped
  • 1 ripe avocado, pitted and roughly mashed
  • 1/4 cup finely chopped scallions
  • 1 TBSP finely chopped fresh parsley
  • 1 TBSP fresh lemon juice
  • 1 TBSP mayonnaise
  • 1 tsp Dijon mustard
  • Sea salt and black pepper, to taste
  • Large romaine lettuce leaves, for serving

Optional, for topping: shredded carrots, sprouts, and/or chopped pickles


  1. In a mixing bowl, combine the eggs, mashed avocado, scallions, parsley, lemon juice, mayonnaise, mustard

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