Egg salad is an easy, healthy recipe that can be with or without mayonnaise, depending on your predilection. Learn how to make a classic egg salad( with mayo) and an avocado egg salad( without mayonnaise ). Plus, learn my confidential to kicking up the protein in each recipe.

Both of these egg salad recipes would make a savory lunch or dawn dinner and are a great meal to be included in your weekend snack prep.

CLASSIC EGG SALAD RECIPE: coming soon
AVOCADO EGG SALAD RECIPE: coming soon

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INGREDIENTS& PRODUCTS USED:
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MORE EASY HEALTHY LUNCH RECIPES:
How-To Make Chicken Salad: https :// bit.ly/ 2JGRA0q
Tuna Pasta Salad: https :// bit.ly/ 2U9tOyw
Kale Caesar Salad: https :// bit.ly/ 2uoLxTY

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CLASSIC EGG SALAD RECIPE
8 eggs
2 tablespoons finely diced crimson onion
2 tablespoons finely diced celery
2 tablespoons finely diced radish
3 tablespoons mayonnaise*
1 tablespoon fresh chopped dill
salt and pepper to taste

Place eggs in the bottom of a stainless steel jackpot, contribute enough ocean to come one inch above the eggs.

Deliver to a steam, shut off the hot, daddy on the lid and position your timer for 10 times.

In the signify while, set up an sparkler tub by replenishing a large container with ice cubes and cold water.

Once the timer goes off, use a slotted spoon to remove the eggs from the bowl and place into the bath.

Once the eggs are cool enough to handle, peel off the shells.

Slice four of the eggs in half, pop out the yolks( you can save them for another time) then chop.

Slice the remaining eggs in half, and chop up with the yolks.

Located the chopped eggs and egg whites into a large bowl, and add in onions, celery, radish, mayo, dill, salt and pepper. Gently conjured everything together.

Transfer to an breath tight receptacle or enjoy on top of your favorite sandwich meat, lettuce wrapping to green salad.

Did 2 servings.

NUTRIENTS PER Dish: Calories 310 | Total Fat 26 g | Saturated Fat 5.3 g | Cholesterol 210 mg | Sodium: 419 mg | Carbohydrate 32 g | Dietary Fiber 0.4 g | Sugars 0.9 g | Protein 19.2 g

AVOCADO EGG SALAD RECIPE
8 eggs
1 vast, ripe avocado
1 tablespoon lemon juice
2 tablespoons finely diced ruby-red onion
2 tablespoons finely diced celery
2 tablespoons finely diced radish
1 tablespoon fresh chopped dill
salt and pepper to taste

Place eggs in the bottom of a stainless steel cup, supplement enough irrigate to come one inch above the eggs.

Fetch to a steam, shut off the hot, daddy on the eyelid and position your timer for 10 instants.

In the symbolize while, set up an ice bathtub by crowding a large container with ice cubes and cold water.

Once the timer “re going away”, use a slotted spoon to remove the eggs from the utensil and place into the bath.

Once the eggs are cool enough to handle, peel off the shells.

Slice four of the eggs in half, pop out the yolks( you can save them for another time) then chop.

Slice the remaining eggs in half, and chop up with the yolks.

Scoop avocado into a large container and lend lemon juice and a pinch of salt. Using the back of a fork, mush the avocado against the two sides of the container until it’s smooth and creamy.

Contributed the chopped eggs and egg whites into the container, along with the onions, celery, radish, dill, salt and pepper. Gently budged everything together.

Transfer to an aura close-fisted container or experience on top of your favorite sandwich bread, lettuce wrapping to green salad.

Procreated 2 servings.

NUTRIENTS PER Helping: Calories 273 | Total Fat 18.5 g | Saturated Fat 4.4 g | Cholesterol 330 mg | Sodium: 243 mg | Carbohydrate 8.9 g | Dietary Fiber 4.8 g | Sugars 1g | Protein 20.5 g

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