Avocado Egg Salad

1 Dozen Organic Eggs

1-1/4 Avocado (add more/less for preferred consistency)

Spicy Brown Mustard (no sugar and good for kick, but can certainly substitute favorite mustard)

Pepper - Few Dashes

Turmeric - Dash or 2

Garlic Salt or Powder - Optional

Boil Eggs to simmer for 10-12 minutes and cover in cold water to cool or refrigerate for 30 minutes before chopping. Chop eggs and avocado in bowl and mix in mustard, pepper turmeric and garlic salt. Refrigerate for 30-60 minutes and enjoy. 6-8 Servings. Delicious Breakfast or Lunch option as well as mid-morning or mid-afternoon snack.

Benefits: Protein (Eggs), Vitamin E, Folate and Glutathione (antioxidant), Anti-Inflammatory and fat metabolism properties from Turmeric.