Avocado Egg Salad

Hi, friends!

     I think we all know how good boiled eggs are for us. I eat them several days a week. But what you might not know it that I am a huge avocado lover!

     Avocados not only taste amazing but also are full of good fats, so they are good for you (in moderation, of course). This week I was trying to decide what I wanted for lunch. Although I love egg salad, all the mayo and stuff that goes in it is not-so-good for you.

     I decided to put two of my favorite foods together. I was super pleased at how yummy this is; it will definitely now be one of my go-to lunches. I'll break it down for you below. :)

     The great thing is that there are only four ingredients!

AVACADO EGG SALAD

Ingredients

• 1 or 2 slices of Udi's Millet Chia Bread (this bread is so good, plus it's low glycemic and gluten-free)
• spinach
• 4 eggs 
• 1 avocado 
• 1 lemon
• smoked paprika

Directions

1. Boil the eggs for about 10-15 minutes. Rinse with cold water. Chop into pieces.
2. Smash the avocado, and add salt and pepper to taste.
3. Mix the eggs and avocado together.
4. Squeeze lemon to taste.
5. Plate the bread, and top with spinach, egg salad, a sprinkle of smoked paprika.

     I hope you enjoy this quick, easy, and healthy lunch!

xoxo

Steph