Avocado Egg Salad (Mayo-Free!)



Forgive me if I make this short, but I am fighting off a very strong food coma as we speak since I just took down this amazing Avocado Egg Salad. In fact, I stopped just short of licking the bowl clean, it was so good!

I am finally finding some decent avocados in our grocery stores, so each week I am trying to find new and exciting ways to prepare them. I have never been a huge egg salad fan (mayo is not a huge thing for me), but I will eat an Avocado Egg Salad sandwich any day of the week.

Not only is it packed with healthy fats and tons of protein, but I love how long this meal keeps me full. On Wednesdays I have a 5:30 p.m. spin class, so I won't be eating dinner until late. However, I know this will help me power through it without resorting to mindless snacking.

If you are as big of an avocado fan as I am, this is the recipe for you. If you aren't, still give it a try...it may turn you into one!

Enjoy!



Avocado Egg Salad

 Ingredients
  • 2 hard-boiled eggs
  • 1 large avocado
  • Juice of 1 lemon
  • 1 dill pickle spear
  • Dash of dill weed
  • Salt/Pepper
Directions:
  1. Chop up hard boiled eggs and dill pickle spear into small diced pieces.
  2. Mash avocado into egg/pickle mixture with a fork until well mixed. Try not to smash the eggs too hard.
  3. Squeeze one lemon into the mixture and continue to stir.
  4. Add salt and pepper to taste. 
  5. Serve over toasted whole wheat bread.
  6. Sprinkle a dash of dill weed on top.



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