California Avocado & Egg Breakfast Salad
Ingredients
-
4
pieces
hard-boiled eggs
-
1
medium
California avocado
-
1
tablespoon
freshly squeezed lemon or lime juice
-
⅓
cup
diced red bell pepper
-
2
pieces
scallions (green parts only)
-
1
tablespoon
extra-virgin olive oil
-
1
teaspoon
Dijon mustard
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
Instructions
- Hard-boil the eggs by placing them in a pot, covering with water, bringing to a boil, then letting sit covered for 17 minutes before cooling in ice water.
- Cut the avocado into bite-sized pieces and place in a medium bowl.
- Sprinkle lemon or lime juice over the avocado and gently toss to coat.
- Add the quartered eggs, diced bell pepper, sliced scallions, olive oil, Dijon mustard, salt, and pepper to the bowl.
- Gently fold the ingredients together until combined.
- Enjoy immediately or chill for up to 2 days, ensuring proper storage to prevent browning.
Nutrition Facts (estimated)
Servings
4
Calories
196
Total fat
16g
Total carbohydrates
6g
Total protein
8g
Sodium
244mg
Cholesterol
186mg
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