We had so many extra hard boiled eggs this week after Easter. I kept using them up by making my favorite egg salad recipe. Seriously this is such a good sandwich. I started making this when I was in college and I make it all the time (ps – you can use the same recipe and add shredded chicken (either from a can or make it yourself in a crockpot) for a chicken salad). The key ingredient here is the avocado. You use the avocado in place of mayonnaise and that is what makes it nice and creamy.
-four hard boiled eggs (if you want a lower-fat recipe you can do two whole eggs and two egg whites)
-juice from half of a lemon
-one medium avocado (appx 140g)
-1/4 tsp red pepper flakes
-5-6 sprigs of fresh cilantro
Recipe makes 3 servings:
Nutritional Data (per serving):
Calories: 186 calories
If you do 2 egg whites/2 whole eggs your nutritional data is:
Calories: 150 calories
I hope you love this recipe as much as I do!!