Red Pepper - Artichoke Egg Salad


4 fresh, chopped hard-boiled eggs
3T chopped bread & butter pickles
3T large caper berries
3T roasted red pepper-artichoke tapenade
½ diced avocado

¼c± sour cream
sea salt
red and black ground pepper

Combine all the above. Serve on pita bread, rice cakes or over baby kale as shown. . .Lin

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