Salad: Avocado Egg

Avocado Egg Salad is incredibly flavor-packed and a great way to use up hard boiled eggs! In this dish, hard boiled eggs are mixed with avocado (no mayo!), garlic powder and salt and pepper. Making this an speedy and straightforward meal or snack. See notes for optional toppings. Yields 1 generous serving or will feed 2 for a light snack.

A regular here egg salad.

But it usually packs quite a bit of calories being that there is 386 calories in 2 ounces of mayonnaise. However swapping out the mayo for avocado? genius. This is a win for non mayo fans and bonus! it’s only 91 calories for 2 ounces. And let’s face it, it’s only better for you.

This avocado egg salad is speedy and straightforward to whip up (already have hard boiled eggs? you’re one step ahead!) and you combine it all in one bowl, top toasted bread and garnish it with whatever your heart desires.

And this heart desires feta, chives and red pepper flakes.

To Make Avocado Egg Salad Set out:

• hard boiled eggs – This is my fool-proof method for perfectly cooked eggs.
• avocado – Adds creaminess along with vitamins, minerals and omega 3 fatty acids.
• dijon mustard – Lends flavor and tanginess.
• kosher salt – Enhances the flavors in this method
• freshly ground black pepper – Lends distinct bite and flavor.
• garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
• sourdough – Or any bread of your choice. If smaller set out 2 slices.

In a bowl add 1/2 a small avocado (or about 2 to 2.5 ounces), 3 hard boiled eggs, 1/2 teaspoon dijon mustard, a pinch of salt, some freshly ground black pepper and 1/2 teaspoon garlic powder.

Mix and chop until desired consistency. If you want, you could chop the egg beforehand.

Once mixed, taste and adjust salt or pepper.

Toast your bread and pile the avocado egg salad on top.

You could certainly enjoy this avocado egg salad toast as is, but I like to top mine with crumbled feta, red pepper flakes and snipped chives.

Worth keeping the crunch of the sourdough with the creamy avocado egg salad, and the garlic powder is *chefs kiss*. The salty feta with the red pepper flakes add a touch of heat which is so savory.

Enjoy! And if you give this method a try, let me know! Snap a photo and tag me on twitter or instagram!

recipe adapted from onebalancedlife.com