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Avocado Egg Salad in Collard Cups

Day 14 Lunch: Avocado Egg Salad + Quinoa Pilaf

Prep Notes:

  • Use eggs you hard-boiled last night.
  • Eat the remaining quinoa pilaf made on Day 12.
  • Avocado Egg Salad + Quinoa Pilaf

    From C&J Nutrition

    Avocado Egg Salad in Collard Cups


    1. 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)


    1. 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.
    2. Serve with collard pieces, using them to like wraps to eat the egg salad. Serve quinoa pilaf on the side.


    Calories: 458
    Protein: 21.7 g
    Carbohydrate: 45 g
    Dietary Fiber: 9.249 g
    Total Sugars: 8.548 g
    Total Fat: 22.8 g
    Saturated Fat: 4.641 g
    Sodium: 181.7 mg

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