Avocado Egg Salad Sandwich
Yield: 4 servings
Ingredients:8 large hard-boiled eggs, coarsely chopped
1 ripe medium avocado, slightly mashed
2 Tbsp. fresh lemon juice
½ tsp. sea salt (or Himalayan salt)
4 slices low-sodium sprouted whole-grain bread, toasted
1 cup watercress (need your greesn!)
Pepper and paprika to taste
Preparation:1. Combine eggs, avocado, lemon juice, and salt in a medium bowl; mix well.2. Spread ¼ of egg mixture onto each slice of toast.
3. Top evenly with watercress.
4. Sprinkle Fresh cracked pepper and paprika to taste on top.
Serve with a side of fruit, and some carrots and sliced bell peppers.
How to boil the perfect eggs:
Place 8 eggs in the large saucepan.
Cover eggs with water, about 2 inches above.
Bring to a boil.
Once at a boil, cover and turn off heat.
Set timer for 10-12 minutes.
Drain hot water and cover with very cold water right away. (I use water and throw in some ice to stop the cooking process).
Let sit until the eggs chill enough to handle.
Peel and they will be perfectly done, every time!
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