Lunch

Chopped Avocado Egg Salad Spread

Name: Chopped Avocado Egg Salad Spread
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 2 servings
Ingredients: 1 medium avocado; 3 eggs, semi hard-boiled; 1 tbsp Greek yogurt; 1 tbsp avocado mayo; 2 tbsp spring onion; 2 tbsp fresh dill; 4 to 6 cornichons (small pickles); Fresh lemon; Salt and pepper; Protein bagels or sourdough toast

Avocado, semi hard-boiled eggs, a little Greek yogurt, fresh dill, spring onion and cornichons, all chopped together right on the cutting board. Scoop it onto our protein bagels or sourdough toast.

17 minMakes 2 servings

12g
Protein: 280
Calories: 8g
Carbs: 23g
Fat

per serving

Vegetarian

Ingredients

2 servings

To serve

Method

1
Boil the eggs
Put the eggs in a saucepan in a single layer, cover with water and bring to a boil. Cook 9 to 12 minutes, then cool them in ice water.
2
Chop
Put everything on a large cutting board and chop until combined.
3
Serve
Scoop it onto an open face toasted bagel (try our protein bagels) or some sourdough toast and enjoy!

Macros per serving, calculated from USDA FoodData Central and product labels. Salt and spices aren't counted. Doesn't include the bread.

Chopped Avocado Egg Salad Spread

Ingredients

To serve

Method

Boil the eggs

Chop

Serve