Wednesday, February 19, 2014

Avocado-egg salad on toasted wheat bread


2 hard boiled eggs diced
1/2 ripe Florida avocado squashed
1 tbsp Greek yogurt
1 tbsp fresh lemon juice
Dash of turmeric
Dash of cayenne pepper 
Salt & pepper to taste
1 tbsp chopped chives
1 tsp chopped flat parsley
1 small dill pickle diced small
4 slices of whole wheat toast 
1/2 of a celery stalk diced small

In a small bowl add avocado and squash it with a fork. Add diced eggs, chives, yogurt, parsley, celery, salt and pepper. Stir to mix throughly. 

Spoon over on the toasted bread and garnish with diced pickles. Sprinkle cayenne and turmeric. 

Excellent for a light lunch or an appetizer. 

Bon Apetit! 

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