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Speedy Egg Salad

Healthy, low carb, high protein egg salad with avocado mayo and vegetables.
Serves
Prep in
10 minutes
Cooks in
10 minutes

This is one of those speedy things I tend to prep for a couple of days. It’s great for breakfast, lunch or dinner, & yes it’s great on toast or crackers but totally use it as a dip or filling for a jacket potato too.

Key Facts

  • High in protein
  • Time saving
  • Easy recipe
  • Meal prep idea

Ingredients

  • 4 eggs
  • 1 tablespoon avocado oil mayo or 1/2 an avocado or 1 tablespoon yoghurt
  • 1 teaspoon mustard
  • Optional - Chopped spring onions, radishes, cucumber (seeds removed), steam broccoli/cauliflower & fresh herbs

Preparation

01

Bring your eggs to a gentle boil for 6 minutes, then plunge into cold water for 1 minute.

02

Cut them in half with a sharp knife, scoop out the egg & mash with the other ingredients. Taste & season with salt & pepper as desired.

Keep in the fridge & use within 4 days..

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About me

Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.

Phoebe holding a tray of roasted vegetables