Description
A creamy, high-protein avocado egg salad made without mayo, featuring ripe avocados, hard-boiled eggs, and Greek yogurt.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon mustard
- 2 tablespoons Greek yogurt (optional)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped herbs (optional, like parsley or chives)
Instructions
- Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocado with a fork until smooth.
- Peel the hard-boiled eggs and chop them into small pieces.
- Add the chopped eggs to the mashed avocado.
- Stir in the mustard, Greek yogurt (if using), and lemon juice.
- Season with salt and pepper to taste.
- Keep it chilled until ready to serve, and enjoy it on its own or in a sandwich!
Notes
Store leftover salad in an airtight container in the refrigerator and enjoy within two days to prevent browning.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 180mg
Keywords: avocado, egg salad, high protein, healthy lunch, no mayo