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Zesty Avocado Egg Salad

Zesty Avocado Egg Salad: Creamy Goodness for Your Lunch

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Zesty Avocado Egg Salad combines creamy avocado and Greek yogurt for a delightful, healthy meal option.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 large Eggs Cook until firm.
  • 2 medium Avocados Ripe, mashed.
  • 1/2 cup Greek Yogurt Sour cream can be substituted.
  • 2 tablespoons Lemon Juice Fresh is best.
  • 1 tablespoon Olive Oil Extra virgin recommended.
  • 1 stalk Celery Chopped for crunch.
  • 1/2 teaspoon Cumin Optional.
  • to taste Salt
  • to taste Pepper

Equipment

  • Medium saucepan
  • Large mixing bowl
  • Fork or potato masher

Method
 

Step-by-Step Instructions
  1. Place your eggs in a medium saucepan and cover them with cold water. Bring to a boil and cook for 10-13 minutes. Transfer to an ice bath.
  2. Mash the avocados in a large bowl, then mix in Greek yogurt, lemon juice, and olive oil.
  3. Peel the cooled eggs, chop them, and fold into the avocado mixture with chopped celery.
  4. Season with salt, pepper, and cumin, then mix well.
  5. Serve immediately or chill until ready to enjoy. Best served fresh.

Nutrition

Serving: 1servingCalories: 220kcalCarbohydrates: 8gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 186mgSodium: 200mgPotassium: 400mgFiber: 5gSugar: 1gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 1mg

Notes

Store leftovers in an airtight container. Best consumed within 1 day to prevent browning.

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