Egg Salad and Avocado was originally intended for people who are wearing dentures. It’s soft, easy to chew, and is high in protein. Egg salad sandwiches are the most popular way to enjoy egg salad, but bread is tricky to eat with dentures, requiring more chewing than its worth. Denture wearers don’t need bread, what they really need is protein and energy. Avocados combined with eggs makes a lunch which is high in protein and high in healthy fats that will fill you up and get you through the rest of the day. Just make sure your avocados are ripe!
Put eggs in a small pot, cover them with an inch of lukewarm water. Cook on medium heat until it reaches a rolling boil. Immediately turn off the stove and cover the pot. Let it sit for 10 minutes. Drain the water and fill the pot back up with ice cold water, this stops the eggs from cooking.
Peel the eggs and dice them. Stir in the mayonnaise and the mustard.
Slice the avocado and take out the pit. Fill each half with egg salad and eat with your favorite spoon.
Egg Salad and Avocado is soft, moist, and contains multiple soft textures. These foods are soft enough that, with minimal effort, they can be easily formed into swallowable-sized portions.
Proteins and carbohydrates both contain 4 calories per gram. Fats contain 9 calories per gram. We get more energy from food that contain fats.
There are bad fats, and good fats. Avocados are high in good fats. They contain plenty of mono-unsaturated fats which help lower blood cholesterol.
This recipe only uses 2 eggs. If I were you I would boil up 6-8 eggs at a time and use them throughout the week. They are an easy snack when you are on the go and need a high energy pick me up.
My sister got me this tool for avocados years ago. Everytime I eat avocados, I use it. I think its really fun to use, it does everything you need to process a ripe avocado. You can check them out HERE.