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Avocado Egg Salad

IC-Friendly Recipe adapted from:


4 hard-boiled eggs

1 avocado

1/3 cup cottage cheese

*1/4 cup plain greek yogurt (without problem ingredients)

*1/4 tsp garlic

*1/4 tsp salt

*1/8 tsp pepper (if tolerated)


1. Crack eggs in a medium bowl and mash with a fork until whites and yolks are in pieces and mixed together.

2. Remove avocado from skin, discard skin and pit. Mix the avocado into the eggs using a fork.

3. Add cottage cheese, Greek yogurt, and spices. Mix with the fork until all ingredients are combined.

Store in fridge for 1 day (know that on the second day it might appear slightly brown because of the avocados, but it is still fine to eat).

Notes: Know your body and your limits; adjust accordingly!

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