Description
This avocado egg salad is a quick, nutritious, and satisfying low-carb lunch option. Creamy avocado, protein-packed eggs, and fresh herbs combine for a flavorful meal prep or fast mid-day bite.
Ingredients
Instructions
1. Place eggs in a pot, cover with cold water, bring to a boil, simmer 9 to 10 minutes, then transfer to an ice bath.
2. Slice avocados, remove pits, scoop flesh into a bowl and mash until slightly chunky.
3. Peel and dice cooled eggs, then add to the mashed avocado.
4. Stir in Greek yogurt, lemon juice, and Dijon mustard until combined.
5. Fold in celery, green onion, dill, salt, and pepper, adjusting seasoning to taste.
6. Serve immediately or press plastic wrap on the surface and refrigerate up to two days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: lunch
- Method: no-cook
- Cuisine: american
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2
- Sodium: 300
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 17
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 7
- Protein: 19
- Cholesterol: 210
Keywords: low-carb avocado egg salad, avocado egg salad, healthy egg salad, keto lunch, meal prep salad, low-carb lunch, egg avocado salad, clean eating, quick lunch