Description
Creamy Avocado Egg Salad is a deliciously satisfying dish that combines ripe avocados and hard-boiled eggs for a refreshing, creamy experience. Perfect for quick lunches or picnics, this versatile salad is not only easy to prepare but also packed with nutrients. The combination of healthy fats from avocados and high-quality protein from eggs makes it a wholesome choice you’ll crave every day!
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1/2 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 2 tbsp fresh lemon juice
- Salt and pepper to taste
Instructions
- Hard-boil the eggs by placing them in cold water, bringing to a boil, then covering and letting sit for 12 minutes before cooling in an ice bath.
- Cut avocados in half, remove pits, scoop flesh into a bowl, and mash until creamy but chunky.
- Peel and chop the cooled eggs; add to the mashed avocado along with Greek yogurt, Dijon mustard, lemon juice, salt, and pepper.
- Gently mix until combined; adjust seasoning as needed.
- Serve chilled on whole grain toast or in lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup (150g)
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 210mg