Easy, Avocado Boiled-Egg Sandwich (No Mayo)
Using avocado as a substitute for mayonnaise, this healthy boiled-egg salad sandwich recipe is packed with protein, healthy fats, and fibre for a filling, balanced meal. Plus, it's made in 20 minutes or less!
Ingredients
- 4 large eggs
- 1 med-large avocado, ripe
- 1 heaping cup parsley, chopped
- 1 tbsp dijon mustard
- 1 lemon, juice only
- 1/2 tsp garlic powder
- Salt + pepper (adjust to taste)
- To serve: whole wheat toast, collard wraps, tortillas, etc.
Instructions
- 1
Place eggs into a small saucepan and cover with water. Bring to a boil, cover, and reduce heat to a simmer. Allow to cook for 12 mins (do not open cover).
- 2
While eggs are cooking, chop parsley and add to a large bowl with avocado, lemon juice, dijon mustard, garlic powder, salt, and pepper.
- 3
Once eggs are done, drain and cover with cold water to cool for about 1 min. Peel cooled eggs and add to bowl with other ingredients. Mash everything together, adjusting seasonings to taste.
- 4
Spread avocado egg salad over slices of bread, or serve in wraps, etc.
Cook it from the original
This recipe comes from walderwellness.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on walderwellness.com