MEXICAN EGG SALAD
- 8 large eggs, boiled, peeled & diced
- 1/2 cup mayonnaise
- 1 small, ripe avocado diced ...
- 2 sprigs minced fresh flat-leaf parsley
- HOLY MOLY SALTOPIA Infused Sea Salt to taste
- 8 slices artisan bread
In a bowl, mix together the 1/2 cup mayonnaise and parsley. Gently add the diced eggs and avocado, mixing carefully while seasoning with HOLY MOLY sea salt to taste. Spread 4 of the bread slices with equal amounts of the egg salad and close with the extra bread. Feel free to add lettuce, tomato or other fresh cuts! Cut in half and serve. Invite your friends for lunch - this makes 4 sandwiches!