Avocado Egg Salad
This is the BEST avocado egg salad! Not only is it ready in 15 minutes, but this healthy egg salad is filled with flavor, texture, and tons of healthy fats.
-
Prep Time: 15 minutes -
Cook Time: 10 minutes
-
Total Time: 25 minutes
-
Yield: 4 servings 1x -
Category: Salad
Category:Ingredients
- 8 eggs
- 2 ripe avocados, peeled, pitted, diced
- 1/4 cup Greek yogurt
- 2 teaspoons lemon juice
- 1/2 red onion, minced
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1/2 teaspoon of salt, plus more as needed
- Black pepper, to taste
Instructions
- Bring a small pot of water to a boil, using a slotted spoon, gently lower the eggs into the water, turn the heat to a simmer, and cook the eggs for 10 minutes until hard-boiled. Once cooked, using a slotted spoon, remove the eggs from the pot, run them under cold water or add them to an ice bath to stop the cooking process, and allow them to cool completely.
- Once cooled, remove the shells from the eggs, then place the hard-boiled eggs on a cutting board and chop them into bite-size pieces.
- In a medium bowl, add the diced avocado and, using a fork, gently mash it until mostly smooth, leaving some chunks as desired.
- In the bowl with the mashed avocado, add the chopped eggs, Greek yogurt, lemon juice, minced red onion, fresh herbs, and salt, and gently stir until well combined. Taste and adjust seasoning with additional salt and pepper as needed.
- The avocado egg salad can be served immediately or stored in an airtight container in the fridge for 3-4 days.
Notes
To Use Dried Parsley: Swap the fresh dill for 1 teaspoon of dried parsley.
To Use Dried Dill: Swap the fresh dill for 1/2 teaspoon of dried dill.
Nutrition
- Serving Size: 1 serving
- Calories: 284 calories
- Sugar: 2 grams
- Fat: 21 grams
- Carbohydrates: 10 grams
- Fiber: 5 grams
- Protein: 16 grams
Find it online: https://kaynutrition.com/avocado-egg-salad/
