Avocado Egg Salad

Looking for a new egg recipe that will have you coming back for more? Have this egg salad on some whole grain bread or in a whole grain pita for a healthy breakfast or lunch. Eggs are a great protein option and with avocado it also adds heart healthy fats and fiber! Yum!

2 avocados
8 eggs
a handful of dill
a handful of parsley
juice of one lemon
a pinch of salt
a drizzle of olive oil (as needed)

Hard boil the eggs. Cover the eggs with water in a saucepan. Bring to a boil, turn heat off, cover and rest (on hot burner) for 8 to 10 minutes. Run under cold water and break off the shells. Cut the eggs into small pieces.

Mash the avocados. Mash the avocados in a bowl with the back of a large wooden spoon until mostly smooth.

Mix and serve. Mix the eggs with the avocados, herbs, lemon juice, salt and olive oil if needed. Serve immediately at room temperature, or chill and serve cold. Makes five servings. 

Nutrition Information Per Serving: 265 Calories; Total Fat 19.9g; Cholesterol 297.6mg; Sodium 234.5mg; Total Carbohydrate 11.4g; Dietary Fiber 7.2g; Sugars 3.6g; Protein 13g; Vitamin A 151µg; Vitamin C 31.7mg

Printable recipe available at: https://pinchofyum.com/the-best-avocado-egg-salad

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