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Avocado Egg Salad

Joscelyn Abreu
  • minutes
  • Serves 2

INGREDIENTS

1/2

Avocado, peeled, pitted, and cubed (about 1 cup), large

1 handful

Baby spinach, fresh

1 tbsp

Red onion

1

Tomatoes, slices

4

Eggs, hard

1 tsp

Dijon mustard

1 tbsp

Lemon juice

1 tbsp

Mayonnaise

1/8 tsp

Pepper

1/4 tsp

Salt

1

Salt and pepper

1 tbsp

Olive oil

4

slices Bread

1/2 tbsp

Water