Avocado Egg Salad

You can add to a whole-grain toast for that extra crunch.

Ingredients

• 2 avocados
• 8 eggs
• juice of one lemon
• 1 tsp salt

Instructions

1. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8-10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.
2. Mix the avocados in a bowl with the back of a large wooden spoon until mostly smooth.
3. Mix the eggs with the avocados, lemon juice, salt, and olive oil if you need it. Serve immediately at room temperature, or chill and serve cold.

10 minutes prep time. 10 minutes cook time.

Nutritional Information:

Servings: 5

Calories: 265

Total Carbohydrates: 11g

Dietary Fiber: 7g

Protein: 13g