Simple mashed avocado egg salad makes an excellent spread for ryvita or with a salad for lunch. It also tastes great with a jacket potato on those days when you’ve got too many plans to really cook.
The blend of creamy avocado and mashed eggs is spiced up with zesty lemon and dijon mustard so chances are you won’t miss the mayonnaise- or the processed calories!
The avocado blended with the egg gives a high level of protein keeping you fuller for longer and the avocado contains healthy days and vitamin E- good for hair & nails!
4 large hard boiled eggs, cooled and peeled
0.5 avocado (about 100g)
1 tsp Dijon mustard
0.5 of a small lime or lemon, juiced
Salt & pepper to taste
Optional Toppings & Garnishes
Sprinkle of fresh parsley
Extra sea salt
1. Add hard boiled eggs, avocado, dijon mustard, lime/lemon juice, and salt and pepper to a small bowl and mash with the back of a fork until fully combined.
2. If desired, serve on a slice of toasted bread with tomato, lettuce, a sprinkle of fresh herbs or dried spices, and a pinch of coarse sea salt. Can also be served on a bed of lettuce.
3. Serve immediately and eat the same day you prepare it.
Nutrition Information- Serves: 2, Serving Size: 1/2 egg salad,
Per serving: Calories: 205; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 370mg; Sodium: 348mg; Carbohydrate: 5g; Dietary Fiber: 3g; Sugar: 0g; Protein: 13g
NOTE: Nutrition information doesn’t include bread and optional toppings and garnishes.