Diabetic Avocado Egg Salad Toast
🧾 Ingredients (Serves 2)
- 2 slices whole-grain or sprouted low-carb bread (look for 12–15g carbs or less per slice)
- 2 hard-boiled eggs, chopped
- ½ ripe avocado
- 1 tbsp plain Greek yogurt (instead of mayo)
- 1 tsp lemon juice
- 1 tbsp chopped red onion (optional)
- Salt & black pepper to taste
- Pinch paprika or chili flakes (optional)
👩🍳 Instructions
- Toast bread to your desired crispness.
- In a bowl, mash avocado with lemon juice.
- Fold in chopped eggs, Greek yogurt, onion, salt, and pepper.
- Spread mixture evenly over toast.
- Sprinkle paprika or chili flakes if desired.
🩸 Why It’s Diabetes-Friendly
- Balanced carbs, protein, and healthy fats
- Eggs provide protein to slow glucose rise
- Avocado adds fiber and heart-healthy fats
- Greek yogurt lowers saturated fat compared to mayo
Estimated carbs: ~15–20g per slice (depending on bread choice).
🥬 Lower-Carb Option
Skip toast and serve the egg salad:
- In lettuce cups
- On cucumber slices
- Stuffed inside halved bell peppers
