Are you a savoury breakfast person? This Egg Salad recipe is versatile and can be enjoyed as a nutritious, sustaining breakfast, snack, or lunch, served on toasty whole grain or sourdough bread, or wrapped in a whole grain wrap.
I particularly love this recipe in the summertime, with its fresh, herby dill and creamy texture from the avocado and cottage cheese. I hope you enjoy it as much as I do!
Ingredients:
2 hard-boiled eggs
A generous spoonful of chunky cottage cheese
1/4 to 1/2 an avocado
Approximately 1 tablespoon of freshly chopped dill
Salt and pepper to taste
Instructions:
Mash the eggs and avocado together in a bowl.
Add the cottage cheese and chopped dill, and mix well.
Season with salt and pepper.
Serve on toasted whole grain, rye, or sourdough bread.
Why I Love This Salad: The combination of protein-rich eggs and cottage cheese, creamy avocado, along with the fresh burst of flavour from the dill, makes it a satisfying and nutritious option.
Health Benefits:
Eggs are a great source of protein and essential nutrients.
Avocado provides healthy fats, fibre and vitamins.
Cottage cheese adds protein and calcium.
Dill offers antioxidants and vitamins.
When served on wholegrain or rye bread, it adds a sustainable energy source and extra load of fibre
Variations: Feel free to personalise this recipe! Consider adding a squeeze of lemon juice for extra freshness or a sprinkle of paprika for a kick of flavour. You can also try it with different herbs like parsley or coriander.
For personalised guidance on making nutritious and satisfying food choices that suit your individual needs, book a consultation here.https://www.gabimeltzerdietician.com/book-online.