Ingredients
- 1/3 avocado, mashed
- 1/2 teaspoon Dijon mustard
Pinch of salt
- 2 hard-boiled eggs, peeled
- 1/4 cup diced carrot
- 1 large collard green, stem removed and leaf cut in half to form 4 pieces (Blanch the collard leaf before cutting if you prefer a softer texture or keep it raw if you like the crunch)
- 3/4 cup cranberry-walnut quinoa pilaf (leftover from Day 12 dinner)
Directions
Key ingredients
- Stir together the avocado, mustard, and salt. Gently mash egg with a fork until it crumbles into chunks. Stir egg and carrot into the avocado mixture until combined.
- Serve with collard pieces, using them to like wraps to eat the egg salad. Serve quinoa pilaf on the side.
Notes
Getting the egg itself right: Eggs, Cooking by Temperature (Sous Vide, Induction, Steam) — what to set on a sous vide stick, an induction hob, a steamer or the Evoloop cooker, and which yolk each one gives you.
Nutrition
Calories: 458 Protein: 21.7 g Carbohydrate: 45 g Dietary Fiber: 9.249 g Saturated Fat: 4.641 g Sodium: 181.7 mg