Eat Clean Recipe: Avocado & Egg Salad

If you are wondering what you should do with the remaining colored Easter eggs, why not make an egg salad with avocado. I came up with this recipe using only ingredients that I had at home and of course because I had left over eggs in my fridge.

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You’ll need (serves 4):

  • 4 hard-boiled eggs (using egg whites only from 2 eggs), peeled
  • 1 avocado, pitted and peeled
  • 1 tsp mustard
  • 2 tbsp plain low-fat yogurt
  • 2 tbsp low-fat cream cheese
  • the juice of 1/2 a lime
  • salt and pepper to taste

Instructions:

1. Chop the eggs and the avocado into little chunks and add into a medium bowl. Add remaining ingredients and mix it all up with a fork.

Tip: You can add some chopped green or other onion. As I don’t like raw onions, I didn’t use them.

I like my egg salad with a sandwich using a whole-wheat sunflower seed bread. You can also dip rinsed and cut vegetables.

What are you doing with your remaining Easter eggs?

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5 thoughts on “Eat Clean Recipe: Avocado & Egg Salad

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