Avocado Egg Salad

By Jill Haapaniemi
March 24, 2014
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Author Notes: Who said eggs have to be served alongside bacon and home fries? This take on egg salad takes a traditional lunch item and turns it into a breakfast-friendly dish. For a tasty, well-rounded, and easy start to your day, mash buttery avocados with just-hard boiled eggs and spread over crisp, grainy bread. Sprinkle with greens for a fresh breakfast that’s super simple, super nutritious, and super satisfying.Jill Haapaniemi

Serves: 1

  • 2 slices whole grain bread, toasted
  • 2 medium-boiled eggs
  • 1/2 tablespoon lemon juice
  • red pepper flakes
  • salt
  • pepper
  • arugula (optional)
  1. In a small bowl, roughly mash avocado, eggs, lemon juice, red pepper, salt, and pepper to taste. Spread over toast; top with arugula and serve.

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