Print
Avocado Egg Salad
Creamy, easy-to-make, and delicious. This Healthy Avocado Egg Salad recipe is made with hard boiled eggs, no mayo, and perfect for a quick and easy lunch in 10 minutes or less!
Course Lunch, Dinner, Appetizer
Cuisine American
Diet Vegetarian
Prep Time 10 minutes minutes
Total Time 10 minutes minutes
Servings 4 Servings
Calories 363 kcal
6 eggs hard boiled, peeled 2 ripe avocados large 1/2 lemon juice 1/4 cup plain greek yogurt 1/2 cup walnuts crushed 1/2 tsp crushed red pepper salt/pepper to taste
In a mixing bowl, mash the eggs with the peeled avocados.
Add in the juice of 1/2 lemon and plain yogurt, then mix.
Add in the walnuts, crushed red pepper, and salt/pepper.
Mix together until everything is combined.
Serve and enjoy!
Ingredients
Feel free to substitute the chopped walnuts for chopped pecans or sliced almonds instead.
The crushed red pepper can be optional.
Don't feel like boiling eggs? Buy pre-cooked hard boiled eggs from the grocery store instead!
Storage
This avocado egg salad typically lasts about 2 days in an airtight container in the refrigerator.
Calories: 363 kcal | Carbohydrates: 13 g | Protein: 14 g | Fat: 31 g | Saturated Fat: 5 g | Cholesterol: 246 mg | Sodium: 110 mg | Potassium: 679 mg | Fiber: 8 g | Sugar: 2 g | Vitamin A: 577 IU | Vitamin C: 17 mg | Calcium: 81 mg | Iron: 2 mg