Lunch

Healthy egg salad with avocado

Are you guys also fed up with the to-go salads from the grocery store? I really prefer to make my own salads so I at least know what kind of ingredients are in there! I’m really happy to share this recipe for a healthy egg salad from (sports)model Elze-Mieke, it’s finger-licking good! No additives, a smooth, light taste and delicious on a slice of bread for lunch or a snack. Are you Fit Girls going to try it out?

Healthy egg salad with avocado

Ingredients:

  • 2 slices of bread of your choice
  • 2 eggs
  • 1 ripe avocado
  • 2 branches of fresh dill
  • ½ celery
  • 1 tbsp mayonnaise
  • 1 tsp apple vinegar
  • 1 tbsp Greek yoghurt
  • black pepper
  • Himalayan salt

Topping:

 Instructions:

  1. Boil the eggs for 7 minutes to ensure they are fully hard boiled eggs.
  2. In the meantime, roast the sunflower and pumpkin seeds in a small frying pan. They are done when the sunflower seeds turn light brown. Put them on a plate to cool down.
  3. Remove the eggs from the stove, peel the shell off, cut into pieces and let it cool down on a plate. It is important that they have really cooled down before you put them in the salad as hot eggs with the rest of the ingredients does not taste very good.
  4. Peel the avocado and cut it in pieces.
  5. Cut the fresh dill in little pieces.
  6. Cut the celery in little pieces.
  7. Put the eggs, avocado, dill, celery, mayonnaise, cider vinegar, Greek yoghurt, pepper and salt in a glass bowl.
  8. Take two slices of bread and put a good amount of salad on it. I always choose for a hearty bread filled with seeds from the bakery.
  9. Garnish it with some alfalfa, arugula, cress, roasted sunflower and pumpkin seeds, dried flowers, black pepper and Himalayan salt.

The toppings are optional, you can choose whatever you like, but I love these simply because it looks pretty!

Take a look at  www.elze-mieke.com for more delicious recipes.

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