Description
A warm, creamy, and nutritious Egg Avocado Salad that’s perfect for a quick lunch or as a tasty side dish.
Ingredients
Scale
- 4 hard-boiled eggs, peeled and chopped
- 1 ripe avocado, peeled, pitted, and diced
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- 2 tablespoons Greek yogurt
- 2 tablespoons chopped fresh parsley
- 1 small red onion, finely diced (optional)
Instructions
- Prep the Ingredients: Peel and chop your hard-boiled eggs and avocado.
- Combine Ingredients: In a mixing bowl, gently fold the chopped eggs and diced avocado together.
- Add Flavor: Squeeze in the lemon juice and mix in the Greek yogurt. Season with salt and pepper.
- Add Freshness: Stir in the chopped parsley and red onion if using.
- Taste and Adjust: Taste the mixture and adjust seasoning as necessary.
Notes
Store leftovers in an airtight container in the fridge for up to 2 days. To brighten up, add more lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 200mg