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Avocado Tuna Egg Salad
Ingredients
  • subheading: SCALE:
  • 5 hard-boiled eggs, roughly chopped
  • 1 x 425g ( 15 oz) can tuna in springwater, drained
  • 1 large ripe avocado, diced
  • ½ cup plain yoghurt
  • 1 tablespoon dijon mustard
  • 1 celery stalk, finely diced
  • ¼ red onion, finely diced
  • 3 tablespoons parsley, finely chopped
  • Salt and pepper, to taste
  • Cook Mode Prevent your screen from going dark
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