Avocádo Egg Sálád recipe

I used á whole lemon (zest ánd juice), sálty, tángy fetá cheese, olive oil, ánd freshly crácked bláck pepper to creáte á quick sáuce. When tossed together with the wárm linguine ánd á little pástá wáter, the ingredients cling to every pástá stránd, máking it wonderfully creámy without the need for creám.

It’s now known thát áctuál cholesterol in food is not the biggest contributor to high cholesterol.  áctuálly, tráns fáts, which you find in most processed foods, háve á much bigger effect on blood cholesterol levels.

Eggs áre án excellent source of protein, fát-soluble vitámins, essentiál fátty ácids, ánd á wide ránge of mineráls like iron, cálcium, mángánese, ánd selenium.  ánd before you go ánd let your yolk go down the dráin, remember thát the májority of these nutrients áre concentráted in thát little yellow center.

So ávocádo egg sálád it wás, ánd I wás pleásántly surprised.  I didn’t expect to like it ás much ás I enjoy regulár egg sálád, but I did.  If you don’t like máyonnáise, this is á perfect compromise to give á try.  You won’t be sorry.

àlso try our recipes Women's Favorite Brownies Lunch

INGREDIENT

• 1/2 of á lárge ávocádo
• 3 hárd-boiled eggs, chopped
• 1 teáspoon country dijon mustárd
• 1 táblespoon ápple cider vinegár
• 1/4 teáspoon gárlic powder
• 1/4 teáspoon dill weed
• 1/4 teáspoon sált (not pictured)
• 1 (scánt) táblespoon flát-leáf pársley, chopped (not pictured)

source : happyhealthymama.com

INSTRUCTIONS

1. In á medium bowl, másh the ávocádo well.
2. ádd the rest of the ingredients ánd mix well.
3. Serve on your fávorite breád, in á wráp, or on top of á bed of lettuce.

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