Avocado Egg Salad

There’s no reason to get bored with or sell eggs short. Here’s a way to have some fun with them, enhance their texture and add some spice. Mix in your favorite leafy greens (maybe add in a bell pepper, celery and some raw cremini mushrooms while you’re at it), and you’ve got yourself a protein packed lunch with fibrous greens and healthy fats to go along with it.

Total Time: 10 minutes

Yield: 1 serving

Ingredients

2 eggs

1 tsp paprika

1 tsp garlic powder

1/4 of an avocado

1/2 tsp salt

1/2 tsp freshly ground pepper

1 tsp freshly chopped parsley

1/4 tsp lime juice

1-2 tbsp 2% Greek Yogurt (optional)

Freshly chopped parsley for garnish.

Directions

1. Fill a medium pot with water. Bring the water a boil then carefully add the eggs and cook for 7 minutes and 30 seconds. Using a slotted spoon, place the eggs in an ice bath for about 5 minutes. Peel and slice the eggs in half. Place the eggs in a bowl.

2. In the bowl of eggs, add all of the ingredients and use a fork to smash the avocado, eggs and spices together.

3. Serve immediately with a garnish of parsley, or cover and refrigerate for up to 2 days.

Note: Simply multiply this recipe 4-5 times in order to yield more than one serving.