Fun fact about my husband and I: Between the two of us, we go through almost 3 cartons of eggs in a week. If I’m not having a smoothie for breakfast, I am making myself over easy eggs. And if I did have a smoothie in the morning, it’s a good bet I will be having breakfast for lunch. On a rare occasion, we actually remember to grab an extra carton on our way through the grocery store so we can make hard boiled eggs for healthy mid-day snacks.

This week was one of those rare occasions. And I was pretty darn happy about it. I decided to take full advantage of the opportunity and whip up a healthy egg salad, with an avocado twist. This recipe is super easy to make and is packed with good fats, protein and a full serving of veggies to boot. You are going to love it!

Avocado Egg Salad

1/2 Avocado, mashed

2 Boiled eggs, chopped 

2 tbsp Greek yogurt

1 1/2 tsp Lemon juice

1 tbsp Stone ground mustard

1/4 cup Cherry tomatoes, cut in half

1/4 cup Bell pepper, chopped

Salt and Pepper, to taste 

Start by mashing your avocado, chopping up your boiled eggs, and slicing and dicing your veggies. Combine the avocado, Greek yogurt, boiled eggs, lemon juice and mustard, and mix until well incorporated. Add salt and pepper to taste. Finally, toss in your tomatoes and bell pepper pieces and mix it all together. Serve on a slice of whole grain toast or eat it straight out of the bowl! Delicious and oh-so-good for you!

Enjoy!

xoxo,

Zoe Lauryn

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