Avocado Egg Salad Recipe
Avocado egg salad made with Greek yogurt instead of mayo, fresh dill, lemon, and Dijon. No mayo, creamy texture, ready in about 15 minutes.
Servings: 4 servings
Equipment
Ingredients
- 4 large eggs
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 medium avocado
- Sliced bread for sandwich
Instructions
- Bring a pot of water to a boil. Add the cold eggs and boil on medium heat for 12 minutes. Use a slotted spoon to remove the eggs from the boiling water. Place in an ice bath, then remove and peel the eggs.
- To make the dressing, combine the Greek yogurt, dill, lemon juice, Dijon mustard, salt and pepper. Whisk to combine.
- Add the avocado and hard boiled eggs on top of the dressing and use a fork to mash until it’s well-combined, but still chunky.
- Serve on its own or in a sandwich with bread of choice and lettuce, if desired.
Video
Notes
Nutrition information does not include bread, just the avocado egg salad. A serving is roughly 1/3 to 1/2 cup.My Top Tip: Give your eggs time to cool. You don't want to discolor the avocado from adding hot eggs into the mix! Storage: For the best results, I'd recommend eating this avocado egg salad immediately after making it since the avocado will oxidize quickly. If you have leftovers, wrap the bowl with plastic wrap, making sure that wrap is touching the salad for 1-2 days.
Nutrition
Serving: 0.5 cup | Calories: 158kcal | Carbohydrates: 5g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 236mg | Potassium: 332mg | Fiber: 3g | Sugar: 1g | Vitamin A: 361IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg
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