Avocado Egg Salad

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Avocado Egg Salad

Avocado Egg Salad

Avocado Egg Salad


2 hard boiled eggs, chopped

2 hard boiled egg whites, chopped

2 small avocados, pitted and peeled

1 tablespoon plain Greek yogurt

1 tablespoon fresh lemon juice

2 tablespoons chopped green onion

1/4 teaspoon Dijon mustard

Salt and freshly ground black pepper, to taste


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. 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. Best eaten the day it's made.


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