Friday, August 31, 2012

Super Sandwiches: Avocado egg salad

Are you heading back to school? Or in need of something new in your lunch bag? Try this tex-mex twist on egg salad. The avocado lends interesting flavor and heart-healthy fats.
Avocado Egg Salad
Avocado egg salad
Serves four
  • 4 large hard-boiled eggs, chopped
  • 1 medium hass avocado
  • 2 tbsp fat free plain yogurt (or sour cream)
  • Juice from 1/2 lemon
  • Salt and pepper, to taste
  • Dash of hot sauce 
  • Cumin (optional)
  1. Cook eggs; directions for hard boiling eggs can be found here.
  2. Chop eggs or smash with a potato masher. If you have kiddos, they would love to help with this step.
  3. Cut avocado around pit and scoop out fruit with a spoon. Add to chopped eggs and stir together.
  4. Add everything else and stir well. 
  5. Serve on bread, with crackers, as a dip for veggies or on top of a bed of lettuce.
Gather your ingredients
Chop (or smash) eggs and add avocado
Add yogurt and seasonings

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1 comment:

  1. Holly, this looks great! I'll have to try it for my lunch at work!


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