Description
A creamy, healthy avocado egg salad made without mayonnaise, using ripe avocados and Greek yogurt for a flavorful, protein-rich dish perfect for sandwiches or bowls.
Ingredients
- 4 large eggs, hard-boiled and chopped
- 1 large ripe avocado, mashed
- 3 tablespoons plain Greek yogurt
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 2 tablespoons red onion, finely chopped
- 2 tablespoons celery, finely chopped
- 1 tablespoon fresh dill or parsley, chopped
- Salt to taste
- Black pepper to taste
Instructions
- Hard-boil the eggs, allow them to cool, then peel and chop them.
- In a medium bowl, mash the avocado until mostly smooth.
- Add Greek yogurt, Dijon mustard, and lemon juice to the avocado and mix well.
- Stir in the chopped eggs, red onion, celery, and fresh herbs.
- Season with salt and black pepper to taste.
- Mix gently until everything is evenly combined.
- Serve immediately or refrigerate until ready to use.
Notes
- Best served fresh due to avocado oxidation.
- Add chili flakes for a spicy kick.
- Can be served as a sandwich filling, wrap, or salad topping.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg
