Avocado Egg Salad Recipe
Servings: 2 people
This avocado egg salad recipe is such a great sandwich filler. Easy and quick to make with just a few ingredients, it's so wonderfully creamy!
- 1 ripe avocado
- 5 eggs hard boiled
- 3 tbsp yogurt
- 2 tbsp chopped chives
- 3 tbsp fresh lemon juice
- salt and pepper to taste
Cut the avocado in half, remove the pit and take the avocado out of the shell with a spoon.
In a medium size bowl mash the avocado with a fork until smooth.
Add yogurt, lemon juice and chives and mix together with a spoon.
Chop or mash the eggs and add them to the avocado mixture.
Season with salt and pepper to taste and serve on bread.
- Depending on the size of your avocado you might want to add a bit more yogurt if the egg salad is not creamy enough for you.
You can keep this covered in a fridge for up to 3 days.
- Nice variations are: add a tsp of mustard. Use parsley and or dill.
Calories: 342kcal | Carbohydrates: 12g | Protein: 17g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 413mg | Sodium: 192mg | Potassium: 709mg | Fiber: 7g | Sugar: 3g | Vitamin A: 901IU | Vitamin C: 21mg | Calcium: 110mg | Iron: 2mg