Avocado-Egg Salad Toast

Give your eggs an extra dose of inflammation-fighting omega-3s.

by Jamie Vespa, R.D. Recipe Developer

Avocados can help replace the potassium lost during UC flare-induced bouts of diarrhea. And this is one time when you want to actually choose white over whole-wheat bread: It's lower in fiber and easier to digest. Get the scoop on how we developed our UC Cooking Club recipes!

Servings
4
Total Time
10 min

Ingredients

  • 1 large ripe avocado
  • 4 hard-boiled eggs, diced
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. chopped fresh parsley, plus more for garnish
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 4 slices white sourdough bread, toasted

Directions

    1. Slice avocado in half and remove pit. Scoop flesh from skin, and place in a bowl; thoroughly mash with a fork. Stir in diced eggs, lemon juice, parsley, salt, and pepper.
    1. Divide mixture evenly onto each slice of toasted bread. Garnish with additional parsley, if desired.

Nutrition Info

Per Serving: 328 calories; 14g fat; 3g saturated fat; 186mg cholesterol; 700mg sodium; 38g carbohydrate; 5g fiber; 14g protein; 4g sugar; 69mg calcium; 4mg iron; 399mg potassium
Jamie Vespa, R.D.
Meet Our Writer
Jamie Vespa, R.D.

Jamie is a registered dietitian, nutrition and food journalist, and digital influencer who operates the health-centric food blog and social media accounts, Dishing Out Health. She's the former Assistant Nutrition Editor at Cooking Light magazine. Prior to that, Jamie worked as a Clinical Nutrition Specialist with a focus on counseling organ-transplant recipients at a hospital in Tampa. She completed both her undergraduate dietetics degree and graduate clinical nutrition degree at Florida State University. Jamie lives in Denver.