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:
1/2 avocado, cubed
1/2 cup grape tomatoes, halved
Hungarian sweet paprika
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.