Description
A nutritious and creamy twist on the classic egg salad, featuring ripe avocados, hard-boiled eggs, and tangy Greek yogurt.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1/2 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped chives or green onions
- Salt, to taste
- Pepper, to taste
Instructions
- Hard-Boil the Eggs: Place eggs in a pot, cover with cold water, bring to a boil, cover, and let sit for 12-14 minutes. Transfer to an ice bath.
- Prepare the Avocados: Slice avocados, remove pits, scoop into a bowl, and mash until creamy.
- Mix in Other Ingredients: Add Greek yogurt, lemon juice, Dijon mustard, chives, salt, and pepper to mashed avocados and mix thoroughly.
- Chop the Boiled Eggs: Peel and chop cooled eggs, then gently fold into the avocado mixture.
- Serve and Enjoy: Serve on toast, in wraps, or in a bowl, garnished with extra chives or paprika.
Notes
Best consumed within 1-2 days. Adjust seasonings to taste and try different mix-ins like nuts or seeds.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 240mg
Keywords: avocado salad, egg salad, healthy lunch, creamy salad, quick meal
