April 8, 2013
Avocado Egg Salad
I've been trying to think of ways to use up all the eggs our chickens have been producing lately, but at the same time I want to keep it healthy. This isn't always easy, as there are soooo many things you can do with eggs but the end result isn't always low calorie or necessarily "healthy".
Since I had half an avocado sitting in my fridge needing to be used up, I decided to make egg salad and add it in. That sounded good and healthy to me! I went with a low-carb wrap instead of regular bread. Can I just tell you that I really love this sandwich. The egg and avocado went so well together...they seemed like a match made in heaven. This sandwich is perfect for breakfast or lunch. I know I will be making this many times in the future. Enjoy!
Avocado Egg Salad (makes two sandwiches/wraps)
3 eggs, hard boiled and cooled
2 tbsp mayonnaise
1/2 tsp yellow mustard
1/8 tsp garlic powder
1/8 tsp onion powder
2 tortilla wraps (any flavor would work)
Salt & Pepper to taste
Cut up the cooled hard boiled eggs into small pieces and add it to a bowl. With the back of your fork, mash up the eggs a little. Add the mayo, mustard, onion & garlic powder. Mix well, then add the salt & pepper to taste. In a separate small bowl, mash up the avocado, then add it to the egg mixture. Stir to combine. Spread 1/2 the avocado egg mixture on one wrap, and the other 1/2 on another wrap. Roll up, cut in half and serve. You can also make the avocado egg mixture ahead of time, then cover and refrigerate for later use.