Avocado Egg Salad

1 ripe avocado
Juice of 1/2 lemon
4 hard boiled eggs, chilled
2 tbsp celery
1 tbsp parsley, chopped
1 tbsp green onions, chopped
1/4 tsp freshly ground pepper
1-2 slices of cooked bacon, chopped
1 tsp fresh dill, chopped
4-5 endive bulbs

In a medium bowl, mash avocado and lemon juice together with a fork until it is creamy and smooth. It’s okay if there are still a few lumps. With a box grater over the bowl, grate in the four hard boiled eggs. Add the chopped celery, parsley, and seasonings to the bowl. Combine gently with a fork until everything is incorporated. Taste the egg salad and adjust the seasonings as needed. At this point the mixture can be refrigerated for up to 2 hours.

Break off the endive leaves and arrange them on a plate. Spoon the egg salad into the lettuce cups and top with chopped bacon and dill. Serve immediately.

Recipe from Simple Bites