About the Recipe
The fundamental recipe for this avocado egg salad is free from both gluten and dairy. To maintain its gluten-free status, you can pair it with gluten-free bread or a wrap.
With a preparation time of less than 20 minutes, this recipe is a crowd-pleaser for both adults and children. For an even quicker option, consider using pre-hard-boiled eggs.
Ingredients
4 large eggs
1 med-large avocado, ripe
1 heaping cup parsley, chopped
1 tbsp dijon mustard
1 lemon, juice only
1/2 tsp garlic powder
Salt + pepper (adjust to taste)
To serve: whole wheat toast, collard wraps, tortillas, etc.
Preparation
Place eggs into a small saucepan and cover with water. Bring to a boil, cover, and reduce heat to a simmer. Allow to cook for 12 mins (do not open cover).
While eggs are cooking, chop parsley and add to a large bowl with avocado, lemon juice, dijon mustard, garlic powder, salt, and pepper.
Once eggs are done, drain and cover with cold water to cool for about 1 min. Peel cooled eggs and add to bowl with other ingredients. Mash everything together, adjusting seasonings to taste.
Spread avocado egg salad over slices of bread, or serve in wraps, etc.