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Avocado Egg Salad

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Avocado Egg Salad
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PREP TIME: 10 mins | TOTAL TIME: 10 mins | SERVINGS: 4

Add this to your meal plan for a delicious rotation. Easy, quick, and very versatile. Fill your bagel or tortillas with this incredible tasting salad, serve as a dip, or add extra toppings or veggies. Perfect for days and everybody!

INGREDIENTS

2 avocados

5 hardboiled eggs

2 tablespoons plain yoghurt

1 tablespoon lemon juice

2 tablespoons chopped chives

1 teaspoon mustard

1/4 teaspoon salt or to taste

1/4 teaspoon pepper or to taste

How to make Avocado Egg Salad

Step 1: With a knife, split the avocados in half and slice the flesh in a crosshatch pattern. Scoop out the skin using a fork into a medium-sized bowl.

Step 2: With a fork, mash the avocados but keep some chunks. Stir in the lemon juice, yoghurt, mustard, chives, salt, and pepper.

Step 3: Peel and dice the hard-boiled eggs. Add them into the avocado mash and mix until well incorporated.

Step 4: Toast the bread, add greens or veggies like spinach, lettuce, cucumbers, tomatoes, bell peppers, and arugula, then spoon the salad onto the toasted bread. Serve and enjoy!

NOTES:

Place the salad in a bowl. Cover with plastic wrap or a very tight lid. You can store this avocado egg salad for up to 2 days.

To serve: Hollow the bottom half of a bagel and fill it with the salad, or as a filling for your favourite tortilla, as a dip for crackers, or you can even add extra toppings or veggies to this salad.

NUTRITION FACTS:

Calories: 267kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 234mg | Sodium: 222mg | Potassium: 600mg | Fiber: 7g | Sugar: 2g | Vitamin A: 793IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg

Avocado Egg Salad

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 avocados
  • 5 hardboiled eggs
  • 2 tablespoons plain yoghurt
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped chives
  • 1 teaspoon mustard
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon pepper or to taste
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Instructions

Step 1: With a knife, split the avocados in half and slice the flesh in a crosshatch pattern. Scoop out the skin using a fork into a medium-sized bowl.

Step 2: With a fork, mash the avocados but keep some chunks. Stir in the lemon juice, yoghurt, mustard, chives, salt, and pepper.

Step 3: Peel and dice the hard-boiled eggs. Add them into the avocado mash and mix until well incorporated.

Step 4: Toast the bread, add greens or veggies like spinach, lettuce, cucumbers, tomatoes, bell peppers, and arugula, then spoon the salad onto the toasted bread. Serve and enjoy!

Notes

Place the salad in a bowl. Cover with plastic wrap or a very tight lid. You can store this avocado egg salad for up to 2 days. To serve: Hollow the bottom half of a bagel and fill it with the salad, or as a filling for your favourite tortilla, as a dip for crackers, or you can even add extra toppings or veggies to this salad. NUTRITION FACTS: Calories: 267kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 234mg | Sodium: 222mg | Potassium: 600mg | Fiber: 7g | Sugar: 2g | Vitamin A: 793IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg