Avocado and Egg Salad

 Avocado and Egg Salad

Ingredients:

• 2 large eggs

• 1 ripe avocado

• 1 tablespoon mayonnaise

• 1 teaspoon Dijon mustard

• 1 tablespoon fresh lemon juice

• Salt to taste

• Pepper to taste

• 1 tablespoon chopped fresh chives (optional)

• 1 tablespoon chopped fresh parsley (optional)

Kitchen Tools Needed:

• Pot for boiling eggs

• Mixing bowl

• Fork

• Knife

• Cutting board

Instructions:

• Boil the eggs in a pot of water for about 10-12 minutes until hard-boiled.

• Once cooked, remove the eggs from the pot and place them in cold water to cool down.

• Peel the eggs and chop them into small pieces.

• Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl.

• Mash the avocado with a fork until creamy but still slightly chunky.

• Add the chopped eggs, mayonnaise, Dijon mustard, lemon juice, salt, and pepper to the bowl with the avocado.

• Mix everything together until well combined.

• If desired, add chopped chives and parsley for extra flavor and garnish.

• Serve the salad on whole grain toast, in a wrap, or on its own.

Macros:

• Total Calories: 400

• Carbs: 8g

• Proteins: 20g