Avocados are the new darlings of the eat healthy movement and are powerhouses rich in monounsaturated fat and contain many nutrients like potassium, vitamins E, B and folic acid.  Avocados are considered a fruit and when purchasing them, look for those that are dark green in color and feel heavy in your hand.

Let them ripen at room temperature until they have a little give when pressed with your finger. Cut them in half lengthwise all away around, then twist to pull apart. Place a knife into the pit and twist it out. Use a large spoon to remove the avocados from the skin. Use them sliced in salads, spread on toast or try avocados stuffed with egg salad.

2 avocados cut in half; pit removed

2 teaspoons lemon juice

4 hard -boiled eggs, peeled

2 tablespoons finely minced onion

2 tablespoons sweet pickle juice

2 teaspoons honey mustard

Dash Chinese Five Spice

Grating fresh ginger

4 tablespoons mayonnaise

Salt and pepper to taste

Rub the avocado halves with the lemon juice and set aside,

In a bowl, mash the eggs until pulpy looking; stir in the onion, juice, honey spices and the mayonnaise and mix well to combine. Add salt and pepper to taste. Divide and fill each avocado half with the egg salad. Garnish with cut cherry tomatoes and fresh basil. Serves 4.

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