Avocado Egg Salad

In my endless quest to remix some of my favorite foods into healthier versions, this is one of my go-to favorites! Egg salad is a quick and delish way to start your morning, but the traditional version features lots of fat and cholesterol due to the mayonnaise that’s usually in it. This version substitutes avocado for the mayo, and the result is absolute bliss! Creamy & rich with healthy fats, and protein packed, this avocado egg salad will satisfy your craving for a hearty breakfast. In fact, this might be the perfect breakfast or any time snack! Serve on toasted whole grain bread, with crackers, or just by itself!

Ingredients
(1 serving)
2 hardboiled eggs, cooled and peeled
1/4-1/3 ripe avocado, peeled and chopped
Salt and Pepper to taste

Directions

Boil the eggs. To boil the perfect egg every time, drop your eggs into a pot of cold water. Bring to a boil. Immediately turn off the pot and let them sit for 15 minutes in the hot water. Your eggs will be perfectly cooked every time.

Add the eggs to a bowl and mash with a fork.

Season with salt and pepper.

Add in the chopped avocado.

Mash until thoroughly combined.

Check for seasoning, add more salt if needed. Top with some sliced avocado, if desired, or some toast or crackers.

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Serves 1

Ingredients

2 hardboiled eggs (cooled and peeled)
1/4 to 1/3 ripe avocado (peeled and chopped)
salt and pepper (to taste)

Note

For a hint of tanginess, add in 1-2 teaspoons of mustard.

Directions

1. Boil the eggs. To boil the perfect egg every time, drop your eggs into a pot of cold water. Bring to a boil. Immediately turn off the pot and let them sit for 15 minutes in the hot water. Your eggs will be perfectly cooked every time.

2. Add the eggs to a bowl and mash with a fork. Season with salt and pepper.

3. Mash in the avocado, until thoroughly combined. Check for seasoning, add more salt if needed.

4. Top with some sliced avocado, if desired, or some toast or crackers. Serve immediately.