It is well known that Omega-3s are the good polyunsaturated fats (as opposed to the Omega-6s) and by combining two foods, eggs and avocado, that are both sources for these Omega-3s one gets a double dose. Ideally we should have near a 1:1 ratio of these two fats in our diets, but in reality we get a much higher dose of the Omega-6s because they are so common in processed foods. We should strive to get more of the Omega-3s and less of the Omega-6s.
I like egg salad which I usually make with mayo and a little touch of mustard. Since I had an avocado on hand that needed to be used, I decided to mix it with the boiled eggs in lieu of the mayo. The creaminess of the avocado worked perfectly to make a delicious egg salad rich in the good fatty acids.
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| Four boiled eggs mashed. |
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| Add the avocado and the juice of one lemon and mash with a fork. |
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| Ready to eat. A great lunch. |
Oh and to get enough of the Omega-6 fatty acids, but not too much, get them from nuts instead of from processed foods.
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