Egg salad is one of those simple, easy recipes we all know. For me, it’s a quick, comforting recipe I can make for lunches for my family. Everyone loves it and it’s full of healthy proteins.
In keeping up with my healthy habits for the new year, I’ve been buying avocados every time I go to the grocery store. I can smear them on toast, or just eat them plain with a little salt. They are filled with healthy, filling fats and make great additions to breakfast and lunch, or just as snacks.
So when I was making my egg salad yesterday, I had a big bowl of ripe avocados on the counter, and I had the idea to add some avocado to my egg salad. I can’t believe I didn’t think of this earlier. Eggs and avocados are the perfect pairing. Healthy fats and proteins in one easy , inexpensive lunchtime treat.
This recipe makes enough for two large sandwiches.
Yield: 4 servings
4 boiled eggs, chopped
1 ripe hass avocado, mashed
2 tablespoons mayonnaise
6 chopped green onions, chopped
3 tablespoons chopped Italian parsley (other fresh herbs will work)
salt and pepper
the juice from 1/2 a lemon
1/4 teaspoon smoked paprika
a dash of hot sauce (if desired)
Combine all ingredients in a medium size bowl. Mix well to combine.
Serve over wheat bread or with crackers.
