Avocado Egg Salad
Ingredients
-
6
large
eggs
-
5
oz
peeled, pitted ripe avocado
-
1
tablespoon
lemon juice
-
2
tablespoons
plain nonfat Greek yogurt
-
1
teaspoon
mustard
-
¼
teaspoon
salt
-
⅛
teaspoon
black pepper
-
1
tablespoon
chopped chives
Instructions
- Hard boil the eggs by placing them in a pot and covering with water.
- Bring the water to a boil, then cover the pot and turn off the heat, letting the eggs sit for 12 minutes.
- Transfer the eggs to a bowl of ice water to cool for several minutes.
- Peel the cooled eggs under running water and chop them into small pieces.
- Mash the avocado in a mixing bowl and mix in the lemon juice.
- Add the Greek yogurt, mustard, salt, pepper, and chives to the avocado mixture and stir until creamy.
- Fold in the chopped eggs and adjust seasoning to taste.
- Serve immediately or refrigerate until ready to serve.
Nutrition Facts (estimated)
Servings
4
Calories
169
Total fat
12g
Total carbohydrates
4g
Total protein
11g
Sodium
127mg
Cholesterol
0mg
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