Lighter Egg Salad

I love happy lunches. What is a happy lunch? It's something clean, delicious and satisfying.

With Easter on the horizon, I'm thinking a lot about EGGS, and this egg salad is just what I'm in the mood for right now. Instead of mayo, I'm using avocado.

Happy Indeed!

Serves 4


  • 8 Hard Boiled eggs, peeled and chopped
  • 1 ripe medium avocado, peeled and mashed
  • 2 T lemon juice
  • 1/2 t Himalayan sea salt
  • 4 slices sprouted bread (Ezekiel works perfectly)
  • 1 cup arugula or watercress


  • Combine eggs, avocado, lemon juice and sea salt in a small bowl, mix well
  • Spread 1/4 of the mixture on each piece of toast
  • Top evenly with greens