Description
My quick and easy Avocado and Egg Salad recipe is delightfully creamy despite being made without any mayonnaise. All you need are 10 simple ingredients and 10 minutes to whip up a batch that’s perfect for sandwiches, wraps, and more. Better yet, each serving boasts a whopping 10 grams of fiber and 14 grams of protein, ensuring it’s as satiating as it is yummy!
Ingredients
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1 large avocado, peel & pit removed
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2 teaspoon Dijon mustard
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2 teaspoon lemon juice
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¼ teaspoon kosher salt
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¼ teaspoon black pepper
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4 eggs, boiled and peeled
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2 Tablespoons red onion, finely diced
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1 Tablespoon fresh dill, chopped
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1 Tablespoon chives, chopped
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Everything Bagel seasoning for serving
Instructions
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Use a fork to mash the avocado.
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Combine the mashed avocado, mustard, lemon juice, salt, and pepper in a medium bowl and mix well.
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Chop hard boiled eggs into ¼ inch pieces.
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Add the chopped eggs, red onion, dill, and chives and stir together.
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Cover and refrigerate for 30 minutes prior to serving.
Notes
I used pre-boiled/peeled eggs, which are available at any grocery store. If you prefer to boil your own, follow these directions: (this adds 35 minutes to the recipe time)
- Place eggs in a saucepan and cover with cool water.
- Bring to a boil, then immediately remove from heat.
- Cover the pot and allow the eggs to sit for 12 minutes.
- Remove the boiled eggs from the pot and transfer them to an ice bath to cool for 15 minutes.
- Once the eggs have cooled, dry them and crack the shells all over to peel.
Nutrition
- Serving Size: 1/2 Recipe
- Calories: 320 Cals
- Fat: 26g
- Carbohydrates: 14g
- Fiber: 10g
- Protein: 14g