Avocado Egg Salad Toast

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)

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👩‍🍳 Instructions

1. Toast bread to your desired crispness.
2. In a bowl, mash avocado with lemon juice.
3. Fold in chopped eggs, Greek yogurt, onion, salt, and pepper.
4. Spread mixture evenly over toast.
5. Sprinkle paprika or chili flakes if desired.

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🩸 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).

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🥬 Lower-Carb Option

Skip toast and serve the egg salad:

• In lettuce cups
• On cucumber slices
• Stuffed inside halved bell peppers