Avocado and Egg Salad

This nutritious avocado and egg salad combines the creamy texture of avocado with the protein-rich goodness of eggs, making it a perfect breakfast to start your day with energy and satiety.

Ingredients:

2 large eggs, hard-boiled
1 ripe avocado
1 tablespoon of Greek yogurt or mayonnaise (optional, for creaminess)
Salt and pepper to taste
A squeeze of lemon juice (to prevent avocado from browning and add flavor)
Chopped chives or parsley for garnish (optional)
Whole-grain toast or lettuce leaves for serving

Instructions:

1. Prepare the Eggs:

Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for 10-12 minutes. Remove from heat, drain, and cool in ice water. Once cooled, peel and chop the eggs.

2. Mix Salad:

In a bowl, mash the avocado with a fork until it reaches your desired consistency. Add the chopped eggs, Greek yogurt or mayonnaise (if using), salt, pepper, and a squeeze of lemon juice. Mix until well combined.

3. Serve:

Serve the avocado and egg salad on whole-grain toast for a hearty breakfast or inside lettuce leaves for a lighter, low-carb option. Garnish with chopped chives or parsley if desired.

This Avocado and Egg Salad offers a healthy, hearty start to your day, combining the richness of avocado with the protein punch of eggs. It’s a versatile recipe that can be enjoyed on toast for a more filling meal or in lettuce wraps for a lighter touch. Not only does it pack essential nutrients to fuel your morning activities, but it also brings a delicious mix of flavors and textures to your breakfast table. Simple, nutritious, and delicious, this salad is a testament to starting the day right with whole, satisfying ingredients.