Description
A nutritious and delicious avocado egg salad that’s perfect for lunch or a protein boost.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped fresh herbs (like cilantro or parsley), optional
Instructions
- Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- Mash the avocados with a fork until smooth.
- Peel and chop the hard-boiled eggs, then add them to the mashed avocado.
- Stir in the Dijon mustard and lemon juice.
- Season with salt and pepper to taste.
- If desired, stir in chopped fresh herbs.
- Serve as a sandwich filling or on top of crackers.
Notes
Store leftover salad in an airtight container in the fridge and consume within 1-2 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 185mg
Keywords: avocado, egg salad, high protein, healthy lunch, vegetarian salad