What's in your lunch bucket?

We are having this for lunch...

SHH!!

Don't tell the kids...

Avocado Egg Salad

This chunky, textured egg salad nixes the mayo in favour of creamy avocado. Tangy Dijon mustard gives it an added kick (and won't deposit itself on your hips).

INGREDIENTS:

• 10 hard-boiled egg whites, diced
• 1/3 cup onions, diced
• 1/2 cup celery, diced
• 8 tbsp avocado, mashed
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 tsp ground black pepper 
• Pinch sea salt (optional)

INSTRUCTIONS:

1. In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.

For more recipes like this check out clean eating

UPDATE:
  We had this for supper tonight and it was really good.
The little ones weren't so hot to trot about it but Niffy nu nu and I enjoyed!
1 avocado = 8 tbsp