Description
A creamy and nutritious avocado egg salad that is high in protein and perfect for a satisfying lunch or snack.
Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons Greek yogurt (or a dairy-free alternative)
- 1 tablespoon Dijon mustard
- 1 tablespoon lime or lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped fresh cilantro or parsley (optional)
- Diced red onion for crunch (optional)
- Cherry tomatoes, halved (optional)
- Your favorite salad greens (for serving)
Instructions
- Begin by boiling your eggs. Place the eggs in cold water and bring to a boil over medium heat. Cover, remove from heat, and let sit for about 12 minutes.
- While the eggs are cooking, cut the ripe avocado in half, remove the pit, scoop the flesh into a mixing bowl, and mash it to your desired consistency.
- After the eggs have marinated in hot water, transfer them to an ice bath to cool. Once cooled, peel and chop the eggs into bite-sized pieces.
- Add the chopped eggs to the mashed avocado, then mix in the Greek yogurt, Dijon mustard, lime or lemon juice, and season with salt and pepper.
- Gently fold everything together until you achieve a delightful consistency.
- Serve over a bed of fresh greens or in whole-grain bread or lettuce wraps.
Notes
This recipe is versatile; consider adding diced jalapeños for heat or chopped celery for texture. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 370mg