Avocado Egg toast
Avocado egg salad takes classic egg salad up a notch.
Ingredients
- 4 hard-boiled eggs peeled and chopped
- 1 medium avocado pitted and peeled
- 2 tbsp light mayonnaise or Greek yogurt
- 1.5 tsp fresh lemon juice
- 1 tbsp finely chopped chives (parsley or dill )
- Salt and fresh ground black pepper to taste
Instructions
- To make hard-cooked (hard-boiled) eggs, in a saucepan, cover eggs with 1 inch (2 1/2 cm) of cold water, bring to a boil then immediately remove from heat and cover with lid. Let eggs stand, covered in hot water for 12 minutes. Then plunge eggs into ice cold water to stop the cooking.
- Mash avocado, mayonnaise, and lemon juice together in a medium bowl. Stir in the eggs, celery, and chives. Season with salt and pepper, to taste. (Egg salad is best eaten the same day as making).
Nutrition
Calories: 295kcal | Carbohydrates: 10g | Protein: 14g | Fat: 23g