Here’s your healthy egg salad loaded with protein and healthy fats. Super simple with NO mayo. Just avocados, eggs, fresh herbs, lemon juice and a drizzle of olive oil. Serve on delicious whole grain bread, over a bed of lightly dressed greens or spooned into toasted pita.
Avo-Egg Salad
Makes 2 heaping sandwiches
3 eggs
a handful of dill chopped
a handful of parsley, chopped
juice of 1/2 of a lemon
a pinch of salt/ pepper
a drizzle of olive oil
Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 10 minutes. Run under cold water and shell. Cut the eggs into small pieces.
Mash the avocados in a bowl until mostly smooth.
Mix the eggs with the avocados, herbs, lemon juice, salt, and a drizzle of olive oil. Taste for salt and pepper. Serve at room temperature, or chill and serve cold. This will keep for a day or 2 in a an air tight container/ fridge.
