Avocado Egg Salad
Total Time
10 mins
Prep Time
10 mins
Rating
4.7 out of 5 stars
(55)
Ingredients
4
- 2 hard boiled eggs, chopped
- 2 hard boiled egg whites, chopped
- 2 small avocados, pitted and peeled
- 1 tablespoon plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped green onion
- 1/4 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
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Preparation
Step 1
In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard.
Step 2
Mash with a fork until desired consistency is reached. Season with salt and pepper, to taste.
Step 3
Serving suggestions: Spread between two slices of bread for an Avocado Egg Salad Sandwich. Eat with crackers, cut up veggies, on toast, or in a wrap. This salad is best eaten the day it’s made.
Step 4
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Chef's notes
The avocado is a game changer and makes the egg salad EXTRA creamy!
Instead of using mayonnaise, plain Greek yogurt is used for a healthier twist.
This salad is best eaten the day it’s made due to avocado browning.
