Description
This Avocado Egg Salad combines creamy avocados with perfectly cooked eggs for a delightful and nutritious meal. It’s quick to prepare and packed with flavor, making it perfect for any occasion.
Ingredients
Scale
- 2 large ripe avocados
- 100 g yogurt (can substitute with Greek yogurt or plant-based yogurt)
- 1 tsp mustard
- 6 hard-boiled eggs
- spring onions (or chives)
- salt
- pepper
Instructions
- Begin by halving the avocados. Remove the pit and scoop the flesh into a bowl. This takes about 2 minutes.
- Mash the avocados with a fork until creamy. This should take about 1-2 minutes.
- Add 100 g of yogurt and 1 tsp of mustard to the avocado. Stir everything thoroughly until well combined. This takes about 1 minute.
- Now, take 2 of the hard-boiled eggs and roughly mash them with a fork. This should take about 2 minutes.
- Add the mashed eggs to the avocado mixture and gently fold them in. This takes about 1 minute.
- Chop the remaining 4 hard-boiled eggs into small pieces and fold them into the avocado cream. This takes about 2 minutes.
- Wash the spring onions or chives and slice them finely. This should take about 2 minutes. Then add them to the mixture.
- Season the salad generously with salt and pepper. This may take about 1 minute.
- Serve the avocado egg salad immediately or let it chill in the refrigerator for a short time to intensify the flavors. This takes only about 5-10 minutes.
- Prep Time: 15 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Carbohydrates: 10 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 186 mg