Avocado Egg Salad
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 23 minutes
Servings 1 -2
Ingredients
- 2 hard boiled eggs
- 1/2 large ripe avocado
- 1 tbsp spicy brown mustard
- 1 dill pickle
- 1/4 cup chopped green onion
- 1/2 tsp red pepper flakes
- 1/2 tsp ground pepper
- 1/8 tsp sea salt
Instructions
-
Boil eggs for 15 minutes, set in ice bath for 10 minutes and set aside
-
Mash avocado and mustard together in a bowl
-
Add rest of ingredients, including roughly chopped hard boiled eggs, mix and add to toasted sourdough, over greens, with crackers or on its own!
Just made this, Rachael! I omitted pickle because I didn’t have any, and added a dash of crushed garlic + raw pecans just because I love it– IT TURNED OUT INCREDIBLE! I ate it STRAIGHT UP with a fork. Thank you for a perfect lunch!
I’m so happy you loved!! xx
Yum!! Just made this after one of your workouts. Followed the recipe exactly. It has the perfect crunch that I crave in my egg salad. Quick and easy, perfect for lunch on a busy Monday. Thank you!
I’m yelling this to those in the back, the front, and all sides. THIS IS AMAZING!! I don’t like egg salad, but I LOVE THIS. I can’t get enough of it. It’s so easy and yummy. I eat this on an Egg-life wrap with 2 slices Applegate turkey, topped with arugula and red peppers. So so good.
I will say, due to the avocado, I recommend eating it soon after you make it.
Oh my gosh I’m so happy you love this one, Taylor!!! 🙂 xx Rachael