Avocado Egg Salad
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!
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
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!
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