Description
A creamy, protein-rich egg salad made with avocado, lemon juice, and herbs. Perfect for sandwiches or light lunches, this healthy recipe replaces mayo with ripe avocado for a rich, zesty flavor without heavy additives.
Ingredients
4 large eggs
2 ripe avocados
1 tablespoon mayonnaise (or Greek yogurt)
1 teaspoon Dijon mustard
1 tablespoon lemon juice
Salt to taste
Black pepper to taste
2 tablespoons chopped green onions or chives
Fresh dill or parsley (optional, for garnish)
Instructions
Place eggs in a pot and add enough cold water to cover by 1 inch
Bring to a boil, then remove from heat. Cover and let sit 10-12 minutes
Transfer eggs to an ice bath and peel once cooled
Scoop avocado into a bowl and mash with a fork
Add mayonnaise, Dijon mustard, lemon juice, salt, and pepper
Fold in green onions or chives and herbs
Mix until smooth and well combined
Store in an airtight container in the fridge for up to 3 days
Notes
Use Greek yogurt for a lighter texture
Lime juice can replace lemon juice
Add additional herbs like cilantro or basil for extra flavor
Adjust salt and pepper to taste
- Prep Time: 15
- Cook Time: 20
- Category: Vegetarian Recipes
- Method: Boiling / Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg