Simple, Healthy & Quick Egg Salad

Who doesn’t love an egg salad (besides my husband)?! This recipe is packed full of protein and healthy fats. If you want to make it into a sandwich, no problem! I like to eat it just as it is. Again, I’m a creature of habit (see my morning protein shake recipe) and eat this every day for lunch. Again, the fewer decisions this mama has to make in a day, the better!

Sunday is my prep day for the week, so all of the eggs I need, I hard boil and peel them. I’ve perfected a way to do this so they come out perfectly hard-boiled and easy to peel each and everytime. I found that peeling them saves me time and frustration in the morning. I don’t know what it is, but peeling an egg is so annoying…am I right? If I do them all at once and put them in a Tupperware container, I only have the frustration one time instead of 5 times over!



  • 3 hard boiled eggs
  • 1.5 ounces of avocado
  • 1 (ish) tablespoon of lemon juice
  • .5 (ish) teaspoons of salt
  • .5 (ish) teaspoons of paprika
  • .5 (ish) teaspoons of white pepper

Just slice up those eggs with the egg slicer, weigh the avocado, toss in the spices and mix it all up! I’ve gotten to a point where I don’t actually measure out the spices, I just do it all to taste. Start with those measurements and increase as you want. I make this in the morning before work and it tastes better by lunchtime.

Eating this keeps me full for a few hours until my snack. I’ve tried other things for lunch to keep my full but nothing does it quite like this recipe. I think it’s the combination of fats and proteins that does the trick!

What’s your favorite healthy recipe for lunch? Tell me below!