Avocado Egg Salad Recipe
Avocado Egg Salad made with avocado and Greek yogurt instead of mayo - great in sandwiches or straight from the bowl!
Servings: 4 servings
Equipment
Ingredients
- 4 eggs
- 2 tablespoons Greek yogurt
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 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
Storage: For best results, consume the avocado egg salad immediately after making since the avocado will oxidize quickly. If you have leftovers, wrap the bowl with plastic wrap, making sure that wrap is touching the salad. This will help minimize the oxidation process.
The nutrition label is for the avocado egg salad only and does not include your bread of choice or toppings.
Nutrition
Serving: 1sandwich | Calories: 150kcal | Carbohydrates: 5g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 228mg | Potassium: 324mg | Fiber: 3g | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 7mg | Calcium: 41mg | Iron: 1mg
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