Egg salad is one of those tricky foods that seems healthy — it’s made from eggs and it’s got the word “salad” right there in the name. But mayonnaise is the glue that holds it together and turns it into the creamy spread you know and love.
But you know what makes a great substitution for mayo? Mashed avocado.
It provides the same creamy texture, with a healthy dose of monounsaturated fat (that’s the good kind) and gives you another twist on avocado toast. We added lemon juice to bring a touch of bright acidity to the dish and to help prevent the avocado from turning brown.
Will you be trying this delicious, easy breakfast recipe?! Tell us below!
Avocado Egg Salad Toast
Prep Time 10 mins
Cook Time 0 mins
Total Time 10 mins
Servings 4 servings
Calories 318 kcal
Ingredients:
8 large hard-boiled eggs coarsely chopped
1 ripe medium avocado slightly mashed
2 Tbsp fresh lemon juice
½ tsp sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread toasted
1 cup watercress
Instructions:
Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.
Spread ¼ of egg mixture onto each slice of toast.
Top evenly with watercress.
Enjoy!
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