Avocado Egg Salad
-
10 Mins
Prep Time
-
10 Mins
Cook Time
-
4
Servings
134 Calories
- 10g
Fat
- 4g
Carbs
- 7g
Protein
Low Appetite/Weight Loss
Ingredients
-
4 Large Eggs
-
1 Avocado, ripe
- 2 Tbsp Fresh Dill, washed
- 2 Tbsp Fresh Parsley, washed
- Juice of ½ Lemon, wash lemon before juicing
- Salt and Pepper, to taste
What You’ll Need
-
Medium-Sized Saucepan & Lid
-
Cutting Board
-
Knife
-
Medium-Sized Mixing Bowl
-
Fork
-
Measuring Spoons
-
Spoon
- Allergens:
- E Eggs
- View Substitutions
-
EEggs:
Use cooked shredded chicken breast or cubed tofu
Instructions
1.
Wash Hands Wash hands with soap and water.
2.
Boil Eggs Cover eggs with cold water in a saucepan. Bring water to a boil. Turn off heat, and cover pan with lid. Leave eggs in covered saucepan, undisturbed, for 8-10 minutes.
3.
Prep & Chop Eggs Discard water and run cooked eggs under cold water. Peel off shells. Chop the hard-boiled eggs into small pieces.
4.
Mash Avocado Mash the peeled avocado in a bowl with a fork until mostly smooth.
5.
Mix Ingredients & Enjoy Add the chopped eggs, herbs, lemon juice, and salt and pepper to the mashed avocado. Mix well. Serve immediately or chilled.
6.
Wash Hands Wash hands with soap and water.
Nourishment Notes
Avocados are both a fruit and a heart-healthy monounsaturated fat. Avocados may help to increase the absorption of fat-soluble vitamins A, D, E, and K.
Eggs are a great source of protein. Protein is important for building new and healthy cells. Protein needs are often increased when going through cancer treatments.
Fatigue Buster
-
Eggs
Purchase pre-cooked hard-boiled eggs.
-
Dried Herbs
Use dried herbs. Reduce amount to 1 Tsp of each dried herb.
-
Lemon Juice
Purchase pre-squeezed lemon juice.
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