![]() Here's an 8 week challenge recipe that I've fallen in love with, perfect for those of us with crazy shift work schedules to prepare ahead and grab and go! Avocado Egg Salad is simple, delicious and so much better for you than MAYO! Today, for work, I packed myself one of these delicious sandwiches on my favourite #challengefriendly Spelt Bread by Stonemill Bakehouse with some leftover Turkey Sausage & White Bean Soup! Paired with a snack size cucumber and Bocconccini pearl salad I felt satisfied! Full Ingredients and Recipe Below! Fresh from the brown paper bag! ![]() Avocado Egg Salad on Spelt Bread 1 - Fill a medium sized pan with 8 cups of water, add 6 large eggs and a dash of salt, bring to a boil 2 - In the meantime, whilst eggs are boiling, dice up 2-3 celery stalks, once diced, you should have about a 1/2 cup 3 - Dice half an onion, once diced, you should also have about a 1/2 cup 4 - Slice Medium sized Avocado in half, and remove pit safely 5 - Using a spoon, remove avocado from skin and place into a large bowl 6 - Using a potato masher or a large fork, mash until desired consistency, similar to a Guacamole 7 - Remove Eggs from stove and run under cool water until cool to the touch, Remove shells, Rinse under cool water again 8 - Roughly chop eggs and add to large bowl with avocado, celery and onion 9 - Add Salt, Pepper and Paprika, mix well, cover and store in fridge or serve immediately on your favourite bread (I like my egg salad cold right from the fridge) This recipe should make 4-6 sandwiches, and will hold well in refrigerator for about 5 days! ENJOY!
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AuthorAmateur health foodie, making an art out of simple meals is my passion. Currently, discovering my love for all things that make you better.. Archives
October 2016
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