Avocado Egg Salad, for breakfast, lunch, or dinner Recipes

This is my absolute favorite meal. My daughter and I eat it for breakfast, lunch, or even dinner sometimes. So super easy and delicious! I use this serving size below if I’m feeding my husband too. 🙂

Avocado Egg Salad 

4 hard boiled eggs, peeled
1 Avocado mashed
2 tbsp whole grain mustard, or Greek yogurt (or better yet, use a 1 tbsp of each!)
1/2 lemon, squeezed for juice
Garlic powder to taste
Himalayan salt and fresh pepper to taste

You can eat straight out of the bowl (why not?!) or top onto whole wheat toast (we use toasted Ezekiel bread or sprouted muffin)

Separate the all yolks (or just two, whatever you’d like) from the egg whites, and discard the leftover yolks. Chop eggs and combine with Avocado, mustard (or greek yogurt), garlic powder, salt and pepper. ENJOY!

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