After eating too many of the cookies I made, I decided I needed make up for all those empty calories with something much healthier. I may be biased, but this was definitely the best egg salad I've ever had!
Avocado Egg Salad
4 large (about 50 grams each) hard boiled eggs, peeled
1 large (about 100 grams), ripe avocado
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin
1 teaspoon garlic powder
1/2 tablespoon lime juice
Halve avocado, remove seed, and scoop the 'meat' into a small bowl.
Add lime juice and spices.
Smash together all ingredients until you have a chunky, applesauce-like consistency.
Take hard boiled eggs and tear into small pieces that are similar in size.
Add eggs to the avocado mixture and stir to combine.
8.2 grams of fat
1.7 grams of saturated fat
6.2 grams of protein
2.6 grams of carbohydrates
.25 grams of sugar
1.8 grams of fiber
Serve on rice cakes with fresh baby spinach and tomato slices for a healthy, but filling lunch, with only 45 calories more per serving!