Avocado + Tomato Egg Salad


By Dane Feldman

Photos by Dane Feldman.

Despite the fact that Dish + Drink is celebrating its second anniversary, I don’t think I’ve expressed the extent of my love for egg salad. Of course, traditional egg salad can be a bit too fattening with its high mayonnaise content.

This recipe calls for no mayonnaise, but I still find that it satisfies my craving for egg salad thanks to the paprika and hard-boiled eggs. It’s the perfect light lunch to carry you through summertime because it is low in carbohydrates, but high in healthy fat and lean protein.

What you’ll need:
2 eggs
1/2 avocado, cubed
1/2 cup grape tomatoes, halved
Hungarian sweet paprika
Black pepper
Colby jack cheese, shredded

First, hard boil the eggs for about 12 minutes. Let the eggs cool before peeling and cubing them.

In a bowl, toss the avocado, eggs, and tomatoes. Add paprika, black pepper, and cheese to taste before serving.