Creamy Avocado and Egg Salad
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Ingredients
Instructions
- 1
Peel the hard-boiled eggs and chop them into small pieces.
- 2
Cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash it with a fork until creamy.
- 3
Add the chopped eggs, diced tomato, and finely chopped red onion to the bowl with the mashed avocado.
- 4
Squeeze the lime juice over the mixture. Season with salt and freshly ground black pepper to taste.
- 5
Gently mix until well combined, being careful not to mash the eggs too much.
- 6
Serve the egg salad on a low-carb wrap or lettuce leaves, garnished with fresh cilantro or parsley if desired.
This delightful recipe blends the creaminess of avocado with the wholesome goodness of eggs. It’s perfect for a refreshing low-inflammation meal!
