Herby Avocado Egg Salad

 
Herby Avocado Egg Salad.JPG

I love egg salad, whether it’s for breakfast or lunch (yes, I’ll sometimes eat it for breakfast!). I grilled some sourdough, lathered it up with ghee, and topped it off with this mayo-free avocado egg salad that’s filled with basil, parsley, and chives for an herby and delicious egg salad.

Ingredients (serves 2)

  • 2 slices of sourdough bread

  • 3 eggs

  • 1 medium avocado

  • 1 tsp Dijon mustard

  • 1/8 tsp smoked paprika

  • Pinch of salt & pepper

  • Handful of fresh parsley, chopped

  • 5-6 large basil leaves, chopped

  • 1 1/2 tbsps fresh chives, thinly sliced

1. Toast your bread and add to a plate. To soft boil eggs, bring water to a boil, add eggs once the water is boiling, and cook for 6 1/2 minutes. Immediately add eggs to a bowl of ice water and let cook for a few minutes before peeling.

2. Add ingredients to a bowl, but only use half the herbs, as you’ll save the other half to add on top. Mash everything together with a fork, and add to the toast. Top with remaining herbs and crushed red pepper.

Carina Wolffbreakfast, lunch, egg salad, vegetarian, toast, herbsComment