Healthy Egg SaladWe 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.

IMG_5230[1]-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

In a small bowl, chop up the hard boiled eggs, cilantro, and avocado.  Squeeze lemon juice into bowl.  Add the red pepper flakes.  Using a fork, mash all the ingredients together.  Healthy Egg Salad -


You can eat this plain, on toast (I like Ezekiel bread), or use romaine lettuce or swiss chard to make a lettuce wrap for a lower carb option.




Recipe makes 3 servings:
Nutritional Data (per serving):
Calories: 186 calories
Fat: 14g
Carbs: 5g
Protein: 10g

If you do 2 egg whites/2 whole eggs your nutritional data is:
Calories: 150 calories
Fat: 11g
Carbs: 5g
Protein: 8g


I hope you love this recipe as much as I do!!