Egg and Avocado Salad

Creamy Egg and Avocado Salad

  • 8 Whole Omega-3 eggs – hard boiled peeled & cooled
  • 2 Whole Fresh Ripe Avocado pitted and scooped
  • 2 Tablespoons Light Mayonnaise or Greek Yogurt
  • 1 Tablespoon Dijon Mustard
  • 2 Teaspoons Apple Cider Vinegar
  • 1/2 Teaspoons Chia Seeds
  • 1/4 Teaspoon Black Pepper
  • 1/8 Teaspoon Turmeric
  • 1/8 Teaspoon Cayenne optional
  • 1 1/2 Tablespoons Finely chopped red
  • 2 Tablespoons Fresh Parsley
  • In a small mixing bowl or food processor, combine eggs, avocado, mayo, vinegar, mustard, chia seeds, pepper, turmeric, and cayenne (if using). Mash or pulse until all ingredients are of the consistency to your liking. (For chunky, pulse about 20 seconds or so. For a smoother texture, pulse for about 30 to 40 seconds, or until texture is how you like it.)
  • Remove blade from bowl if using a food processor and stir in onion. Garnish with fresh parsley before serving.
  • Serve over your favorite fresh greens or form a wrap using 1 to 2 big leaves of bibb lettuce. Stuff wrap with your favorite add-ons such as sprouts, bell peppers, mushrooms, fresh herbs, or tomatoes.Nutritional analysis per serving (about a heaping 1/2 cup egg salad):
    Calories 350, fat 30g, saturated fat 6g, cholesterol 375 mg, fiber 7g, protein 14g, carbohydrate 11g, sodium 480mg