Avocado Egg Salad

Now that I’m in my off-season I can expand my palate a little, which is why I bring you this recipe. Of course it’s still healthy – off-season isn’t a reason to just eat anything and everything carte blanche. I still eat clean and I ensure my meals are balanced. With 13 grams of protein per serving, and 13 grams of fat coming from avocado and egg yolk, it’s a healthy snack anytime! Throw in some ezekiel bread to make a sandwich and you have a whole meal

This recipe comes courtesy of “the boy”!

Adam avocado



  • 1 whole avocado (mashed)
  • 4 eggs (hard boiled)
  • 1 tbsp onion (diced) – or to taste
  • 2 tbsp yellow mustard
  • 1/2 tsp paprika
  • 1/2 tsp cayenne pepper (optional)
  • 1 tsp lime juice
  • Salt and pepper to taste
  • SERVES 2



  1. In a small bowl mash the avocado and (peeled) hard boiled eggs. Ensure the eggs are cooled before you begin. IMG_3084
  2. Add diced onion.
  3. Stir in paprika, cayenne pepper, salt and pepper, and lime juice.
  4. Start adding in mustard. You may find you’ll want more mustard than the suggested 2 tablespoons. The boy tells me “I just kinda eye ball it.”IMG_3085
  5. Eat as a sandwich, or on it’s own depending on your macros.




2 thoughts on “Avocado Egg Salad

  1. Pingback: Quick Breakfast recipes to suit your Busy schedule - MashupCorner

  2. Pingback: Quick Breakfast Recipes To Suit Your Busy Schedule

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