{"id":2557,"date":"2012-04-10T08:37:12","date_gmt":"2012-04-11T00:37:11","guid":{"rendered":"http:\/\/www.catchingfireflies.com\/blog\/?p=2557"},"modified":"2013-05-31T18:03:29","modified_gmt":"2013-05-31T22:03:29","slug":"avocado-egg-salad-dip","status":"publish","type":"post","link":"http:\/\/www.catchingfirefliesgifts.com\/blog\/2012\/04\/avocado-egg-salad-dip\/","title":{"rendered":"avocado egg salad dip"},"content":{"rendered":"

After searching high & low for clever egg salad recipes<\/a> last week, I decided to try out the Mexican themed one with our extra Easter eggs.<\/p>\n

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Here’s what you’ll need for a serving size for 4-6.<\/p>\n

8 boiled eggs<\/p>\n

4 roma tomatoes<\/p>\n

1 small onion<\/p>\n

2 avocados<\/p>\n

4 tablespoons of mayo<\/p>\n

2 tablespoons of skim milk<\/p>\n

4 tablespoons of lime juice<\/p>\n

1\/2 cup of feta cheese<\/p>\n

salt & pepper to taste<\/p>\n

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Chop up the eggs, tomatoes & onion.\u00a0 Place in bow with feta cheese.<\/p>\n

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Mash up avocados & squeeze lime juice.\u00a0 Add mayo & milk, then mix together until smooth.\u00a0 Add to eggs & tomatoes & mix together.\u00a0 I served this as a dip with tortilla chips, but it could be served on bread or pita too.\u00a0 It was a perfect Easter evening dinner that was simple to make and surprisingly filling.<\/p>\n

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