This egg salad can easily become part of your weekly meal plan. It can be in your breakfast plate, as a go-to snack, or your dinner.
It is a low carb meal that requires just a few ingredients and takes no time to prepare.
Ingredients:
- 6 large whole eggs (hard boiled, peeled, finely chopped)
- 1 tbsp mayonnaise
- 1/2 avocado
- 1 stalk celery, finely chopped
- 1/3 cup onion, finely chopped
- 1/3 cup cooked carrots, finely chopped
- 1 tsp chopped fresh parsley
- 2 tsp mustard
- Gluten-free bread or cauliflower thins
- Salt to taste (remember the mayonnaise has salt included)
Directions
Boil eggs 6-10 minutes. Peel and chop the eggs in a bowl.
Gently combine the avocado, mayonnaise, celery, onions, carrots, parsley, mustard and salt together with the eggs.
Serve right away or cover and refrigerate for up to 2 days.
Spread egg salad filling over one slice of bread or cauliflower thins and top with baby spinach! Enjoy!
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