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Egg and avocado spread

If you’re looking for a quick, healthy, high-protein sandwich spread, this simple egg and avocado spread is a great choice. Made with boiled eggs, creamy avocado and Greek yoghurt, it is filling, easy to prepare and packed with nutrients that support a balanced diet. The combination of protein from the eggs and yoghurt makes it particularly useful alongside a bone-health and muscle-strengthening diet, while avocado provides healthy fats and fibre. The fresh lemon, mustard and chives add plenty of flavour without making the spread heavy. Serve it on toasted sourdough or wholegrain bread, spread over crackers, or enjoy it alongside a fresh green salad for a quick lunch or light meal.
Print Recipe
Prep Time 8 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: Mid&East European
Ingredients Method

Ingredients
  

  • 2 boiled eggs
  • ½ avocado
  • 2 tbsp chopped fresh chives
  • 1½ tsp mustard
  • 1 tbsp Greek yoghurt
  • ½ Lemon Zest and juice of
  • Salt and freshly ground black pepper to taste

Method
 

  1. Roughly chop the boiled eggs and place them in a bowl.
  2. Add the avocado flesh, chopped chives, mustard, Greek yoghurt, lemon zest and juice.
  3. Using a fork, mash everything together until you have a textured spread. Don't mash it completely smooth – a little texture makes it more interesting.
  4. Season with salt and freshly ground black pepper to taste.
  5. If time allows, leave the spread to rest for about 15 minutes before serving, allowing the flavours to develop.
  6. Serve on crackers, toasted sourdough or your favourite bread, with a green salad on the side.