Breakfast Egg Salad (Healthy Egg Salad Recipe!) #breakfastrecipe #eggsalad

Normalizing Salad for Breakfast! This breakfast egg salad recipe is full of fiber and protein that will actually keep you full. #breakfast #breakfastrecipe #healthybreakfast #eggsalad #healthybreakfastrecipe

Healthy Egg Salad, Mediterranean-Style: If you’re looking for a healthy egg salad that is anything but average, this recipe is the one for you! Prepared Mediterranean-style, this simple egg salad with avocados, fresh herbs, and crunchy garden veggies is loaded with texture and bright flavor. It will be your new favorite for breakfast, lunch or dinner!

Healthy Egg salad Recipe:
8 eggs, hard boiled and peeled
Kosher salt and black pepper
2 1/2 tsp Aleppo pepper (sweet chili pepper, you can find it here), divided
1 tsp sumac, divided
Fresh parsley, large handful, chopped
Fresh mint, large handful, chopped
Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
4 Campari tomatoes or small Roma tomatoes (191 grams), quartered
1/2 English cucumber, cubed
1 to 2 avocados, pit removed, cubed
1/4 cup (26 grams) chopped red onions
1/2 lemon, juice of

1. Peel hard boiled eggs and slice them into quarters.
2. Place sliced eggs in a mixing bowl. Season with a pinch of kosher salt, black pepper, and about 1 1/2 tsp of the Aleppo chili pepper. Throw in fresh parsley and mint, and add a generous drizzle of extra virgin olive oil. Toss to combine. Transfer seasoned eggs to a serving platter. Clean the mixing bowl to use again.
3. Place tomatoes, cucumbers, avocado, chopped red onions in the mixing bowl. Season with kosher salt, black pepper, 1/2 tsp Aleppo pepper and 1/2 tsp sumac. Add lemon juice and drizzle of extra virgin olive oil. Toss to combine.
4. Top the eggs with the chopped salad. Serve at room temperature or chill for a few minutes.

How to boil eggs perfectly every time:
1. Bring to a boil: Carefully lay your eggs on their side in a saucepan in one single layer. Cover with at least one inch of cold water. Add 1/2 teaspoon of salt to the water to prevent leaking. Set on high heat to bring to a rolling boil.
2. Let sit: As soon as the water is at a full boil, turn off the heat and cover. Set a timer: 10 minutes for hard boiled, 8 minutes for medium/jammy, and 6 minutes for soft boiled. Fill a large bowl with ice water and set it next to your stove.
3. Chill: As soon as your timer goes off, use a slotted spoon to transfer the eggs to the ice bath. Peel and use immediately, or store in their shell, covered in the refrigerator, for up to one week.