24 Carrot Life’s simple mashed avocado egg salad makes an excellent sandwich for two on those days when you’ve got too many plans to really cook. The marriage of creamy avocado and mashed eggs is spiced up with zesty lemon and dijon mustard so chances are you won’t miss the mayonnaise!
Mashed Avocado Egg Salad
Ingredients
- 4 large hard boiled eggs, cooled and peeled
- 1/2 avocado (about 100 grams)
- 1 teaspoon Dijon mustard
- 1/2 of a small lime or lemon, juiced
- Salt and pepper to taste
Optional Toppings & Garnishes
- Sliced tomatoes
- Lettuce leaves
- Sprinkle of fresh parsley
- Za’atar spices
- Extra sea salt
Directions
Add hard boiled eggs, avocado, dijon mustard, lime/lemon juice, and salt and pepper to a small bowl and mash with the back of a fork until fully combined.
If desired, serve on a slice of toasted bread with tomato, lettuce, a sprinkle of fresh herbs or dried spices, and a pinch of coarse sea salt. Can also be served on a bed of lettuce.
Serve immediately and eat the same day you prepare it.
NOTE: Nutrition information doesn’t include bread and optional toppings and garnishes. Remember to log those separately if you make this dish.
Nutrition Information
Serves: 2 | Serving Size: 1/2 egg salad
Per serving: Calories: 205; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 370mg; Sodium: 348mg; Carbohydrate: 5g; Dietary Fiber: 3g; Sugar: 0g; Protein: 13g
Nutrition Bonus: Potassium: 194mg; Iron: 10%; Vitamin A: 12%; Vitamin C: 9%; Calcium: 4%
Photo courtesy of Katie Oberwager. Original recipe can be found on 24 Carrot Life.
The post Recipe: Mashed Avocado Egg Salad appeared first on Under Armour.
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