High Protein Avocado Egg Salad
This creamy avocado egg salad is packed with protein and makes for a nutritious, quick lunch or light dinner.
Ingredients
Main Ingredients
- 2 pieces ripe avocados Choose avocados that yield gently to pressure.
- 4 pieces hard-boiled eggs Peel and chop into small pieces.
Seasonings
- 1 tablespoon Dijon mustard Can be substituted with Greek yogurt.
- 1 tablespoon lime juice Can be replaced with lemon juice.
- to taste salt Don't skimp on seasoning.
- to taste pepper Freshly ground is preferred.
Optional Ingredients
- to taste chopped cilantro or parsley For garnish and added flavor.
Instructions
Preparation
- Begin by peeling and chopping the hard-boiled eggs into small pieces.
- In a mixing bowl, mash the ripe avocados with a fork until smooth.
- Add the chopped eggs, Dijon mustard, lime juice, salt, and pepper to the bowl.
- Carefully mix all the ingredients until well combined, ensuring not to over-mash the avocados.
- If you wish, stir in some chopped cilantro or parsley for added flavor and color.
- Serve on whole-grain bread, in lettuce wraps, or simply enjoy it on its own.
Notes
Leftover salad can last 1-2 days in an airtight container. Add lime juice to minimize browning of the avocados. Best enjoyed fresh.