4.7 from 165 votes
Avocado Egg Salad
This Avocado Egg Salad combines chopped hard-boiled eggs with creamy avocado and a touch of Greek yogurt to create a smooth, slightly tangy salad. Brightened by fresh lemon juice, green onions, and Dijon mustard, it offers a mild but fresh flavor profile. The texture is soft and creamy with small chunks of egg for bite, making it a versatile filling.
Prep Time
10 mins
Total Time
10 mins
Servings:
4
Calories:
211 kcal
Course:
Salad
Cuisine:
American
Ingredients
- 2 egg chopped, hard boiled
- 2 egg chopped, hard boiled, white
- 2 avocado pitted and peeled, small
- 1 tablespoon yogurt plain, Greek
- 1 tablespoon lemon juice fresh
- 2 tablespoons green onion chopped
- 1/4 teaspoon Dijon mustard
- salt to taste, freshly ground
- black pepper to taste, freshly ground
Instructions
- In a medium bowl, combine the hard boiled eggs and egg whites, avocado, Greek yogurt, lemon juice, green onion, and mustard.
- Mash with a fork until desired consistency is reached. Season with salt and pepper, to taste.
- 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.
Cup of Yum
Nutrition Information
Calories
211kcal
(11%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Cholesterol
93mg
(31%)
Sodium
68mg
(3%)
Potassium
543mg
(12%)
Fiber
6g
(24%)
Sugar
1g
(2%)
Vitamin A
305IU
(6%)
Vitamin C
12mg
(13%)
Calcium
29mg
(3%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 211
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 93mg | 31% |
| Sodium | 68mg | 3% |
| Potassium | 543mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 1g | 2% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 12mg | 13% |
| Calcium | 29mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.