AVOCADO EGG SALAD

PIN THIS RECIPE to any of your relevant boards if you want to make it later...

Advertisements

PREP TIME: 10 mins | TOTAL TIME: 10 mins | SERVINGS: 4

Add this to your meal plan for a delicious rotation. Easy, quick, and very versatile. Fill your bagel or tortillas with this incredible tasting salad, serve as a dip, or add extra toppings or veggies. Perfect for days and everybody!

INGREDIENTS

2 avocados

5 hardboiled eggs

2 tablespoons plain yoghurt

1 tablespoon lemon juice

2 tablespoons chopped chives

1 teaspoon mustard

1/4 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

How to make Avocado Egg Salad

Step 1: With a knife, split the avocados in half and slice the flesh in a crosshatch pattern. Scoop out the skin using a fork into a medium-sized bowl.

Step 2: With a fork, mash the avocados but keep some chunks. Stir in the lemon juice, yoghurt, mustard, chives, salt, and pepper.

Step 3: Peel and dice the hard-boiled eggs. Add them into the avocado mash and mix until well incorporated.

Step 4: Toast the bread, add greens or veggies like spinach, lettuce, cucumbers, tomatoes, bell peppers, and arugula, then spoon the salad onto the toasted bread. Serve and enjoy!

NOTES:

Place the salad in a bowl. Cover with plastic wrap or a very tight lid. You can store this avocado egg salad for up to 2 days.

To serve: Hollow the bottom half of a bagel and fill it with the salad, or as a filling for your favourite tortilla, as a dip for crackers, or you can even add extra toppings or veggies to this salad.

NUTRITION FACTS:

Calories: 267kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 234mg | Sodium: 222mg | Potassium: 600mg | Fiber: 7g | Sugar: 2g | Vitamin A: 793IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg

Advertisements

PIN THIS RECIPE to any of your relevant boards if you want to make it later...