DH made this for lunch yesterday. I can't believe how delicious it was. The idea of using avocado in place of mayonnaise was not only healthier, but a good way of using up avocados before they go bad. DG had his on toast and I had a Bibb lettuce wrap. Please, I hope you all try this.

Avocado Egg Salad Toast
serves 4

1 medium ripe avocado, peeled and cubed
6 hard-boiled large eggs, chopped
1 green onion, finely chopped
1 tsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
4 large slices sourdough bread, halved and toasted

In a large bowl, mash avocado to desired consistency. Gently stir in eggs, onion, lemon juice, salt and pepper. Spread over toast.

Source: Simple & Delicious mag. July 2019