Thursday, December 10, 2015

Easy Avacado Egg Salad

Sometimes the easiest meals are the best because you can satisfy your hunger while not having to spend lots of time in the kitchen.  We love eggs because they are a great source of protein, and this avocado egg salad is the perfect way to have eggs for lunch and as a snack!  One of the reasons we enjoy this egg salad is beacuse it has no mayonnaise and is pretty light.  You can jazz it up with hot sauce and spices, or keep it simple, whichever you prefer.

  • 6 eggs, hard boiled
  • 1-½ ripe avocados, peeled and mashed
  • 1-1/2 tablespoon fresh lemon juice (or lime juice)
  • ½ teaspoon fine sea salt, or to taste
  1. Add the eggs to a medium-sized pot and cover with a few inches of water. Cover and place on high heat. Bring water to a full (but gentle) boil and cook for 10 to 12 minutes.
  2. Drain the water and immediately run cold water over the eggs. Transfer eggs to an ice bath and allow eggs to chill for 10 minutes. Refrigerate eggs until ready to use.
  3. Peel and roughly chop the hard boiled eggs.
  4. Add the avocado to a mixing bowl with the lemon juice and sea salt. Mash the avocado, leaving it slightly chunky if desired. Add the chopped hard boiled eggs and stir well to combine. Eat on toasted bread with watercress or greens of choice.

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