Avocado Egg Salad
My girls are always asking me for lunch ideas that are quick & healthy.
Here is one that is easy, fast and super healthy.
I threw this little salad together a year or two ago when I had nothing but hard boiled eggs and a great looking avocado for lunch.
The secret to having lunch things always on hand is keeping your fridge and pantry stocked with a few staples that will keep you on your clean eating plan.
Hard boiled eggs, tins of tuna, keeping beautiful berries in a bowl, placing carrots and asparagus in tall glasses of water, crisp apples plus garlic and onions always on hand means you won’t be tempted to order something greasy from Uber Eats when it’s 1:00 and you’re starving.
This little egg salad takes mere minutes to whip up. Serve with crackers, cucumber slices or your favorite toasted whole grain bread.
Enjoy!
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Avocado Egg Salad
2 hard boiled eggs- chilled, peeled
1 large ripe avocado
1 lemon
2 TBSP chopped purple onion
1/2 tsp salt
1/4 tsp celery salt
1/4 tsp garlic powder
1/4 tsp pepper
Method- Total time- 10 minutes
- Slice the avocado in half removing the pit. Remove the skin and place the flesh into a small bowl. Squeeze a bit of lemon juice on the avocado to prevent browning. Mash the avocado with a fork until you have medium size chunks- not smooth.
- Finely chop the eggs and add to the bowl. Add in the seasonings and onion. Mix well. Test for seasonings and add more lemon juice or salt if needed.
- Serve chilled on whole wheat toast, with crackers or alone.
