meal prep lunch made easy.
Hi hi!
Here we are, another Monday and another protein-packed recipe feature. I've broken down this recipe for you as the entire recipe rather than per serving. My Avocado Egg Salad is delicious and can be served in many different ways, and I've noted a few additional ways to add extra protein below.
Hit reply and let me know if you'll be making my Avocado Egg Salad this week!
Recipe of the Week: Avocado Egg Salad
Ingredients Needed: Click here for the full recipe!
Avocados – To find the perfect ripeness, look for dark green avocados that are firm but slightly give when you squeeze them. Hard-Boiled Eggs – You can hard-boil your eggs using your favorite method. I like to use my Instant Pot hard-boiled eggs recipe . It takes a quick 15 minutes and cooks them perfectly every time! Alternatively, you can hard boil your eggs on the stove . Grape Tomatoes – Cut into halves for the perfect bite-sized pieces. Bacon – Cooked until crispy, then chopped. You can make great bacon in the air fryer or in the oven ! Scallions – Finely diced for the perfect distribution of flavor. Spices – We're keeping it simple with a blend of sea salt, garlic powder or granules, and black pepper. Garnishes – I love to finish my avocado egg salad off with red pepper flakes, poppyseeds, honey drizzle, and/or flakey sea salt Base recipe nutrition breakdown:
Total Serving: 1 Total Calories: 1028 Total Protein: 56.33g Total Carbs: 35.54g Total Fiber: 17.5g Tips to increase protein:
Use Greek yogurt as a substitute for some of the avocado. Add additional bacon. Serve with extra hardboiled eggs! You can also serve on a higher-protein bread if you wish. Enjoy!
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Happy Cooking, Lexi
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