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Eggs-ellent Salad
Print Recipe
Course
Main Course
Servings
4
per container
Calories
140
kcal
Ingredients
4
hard boiled eggs
1
medium avocado
2
tbsp.
lemon juice
1
tbsp.
dijon mustard
1
tsp.
fresh or dried parsley
1/2
tsp.
black pepper
Instructions
Mix the avocado, lemon juice, and dijon mustard together in a small bowl.
Peel the hard boiled eggs.
Roughly chop the peeled eggs into chunks or mash with a fork into a second bowl.
Add herbs and dressing to the chopped eggs and mix well.
Serve with whole grain crackers or whole wheat bread.
Keyword
protein, vegetable