Avocado + Egg Salad

This delicious high-fat take on egg salad is a perfect breakfast or lunch, and can be easily paired with whole-grain or grain-free bread for a quick toast or filling sandwich.

Avocado + Egg Salad

Prep Time 20 mins
Course Breakfast, lunch, Snack
Servings 2
Calories 298 kcal

Ingredients
  

  • 3 eggs medium to large
  • 1 clove garlic minced
  • 1 avocado ripe
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 3 TBSP cilantro fresh, chopped

Instructions
 

  • Boilthe eggs (put in warm water and cook 5 and a half minutes after the water hasboiled, then pour cold water in the pot and cool). Once cooled, peel and chop into cubes and put in a bowl.
  • Press the garlic,and addto the eggs.
  • Half the avocado, remove the stone and cut the flesh into cubes. Place the avocado and cilantro the bowl. Drizzle with lemon juice and olive oil.
  • Season everything with salt and pepper, and gently mix. Garnish with more cilantro.
  • Serve immediately on whole-grain or grain-free bread or on its own.

Notes

Per serving:
24 g fat
9 g carb
11 g protein
Keyword Dairy-Free, Gluten-Free, Low-Carb, Sugar-Free
Laura Brigance, MS, CHC

Author: Laura Brigance, MS, CHC

Laura is a Nutrition Specialist and Certified Health Coach with a Master of Science in Nutrition. Her goal is to help working moms reduce inflammation, balance blood sugar, and regain natural energy with her CHEAT Codes to Wellness framework.

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