Avocado Egg Salad

This low-carb, protein-packed twist on a classic egg salad incorporates heart-healthy avocado, perfect for those looking for a nutritious, satisfying meal.

Servings: 2
Calories per serving: Approximately: 314

Ingredients:

• 4 large eggs

• 1 ripe avocado, peeled and pitted

• 1 tablespoon Greek yogurt (optional, for creaminess)

• 1 tablespoon Dijon mustard

• 1 teaspoon lemon juice

• 1 tablespoon fresh dill, chopped (optional)

• Salt and pepper to taste

• Whole grain bread or lettuce leaves for serving

Instructions:

1. Boil the Eggs:

   • Place the eggs in a saucepan and cover them with water. Bring the water to a boil over medium heat. Once boiling, remove from heat and cover. Let the eggs sit for about 10-12 minutes.

   • After the time is up, transfer the eggs to a bowl of ice water to cool. Once cooled, peel the eggs and chop them into small pieces.

2. Prepare the Avocado:

   • In a medium bowl, mash the avocado with a fork until smooth. You can leave it slightly chunky if you prefer more texture.

3. Combine Ingredients:

   • Add the chopped eggs to the mashed avocado. Mix in the Greek yogurt (if using), Dijon mustard, and lemon juice. Stir until everything is well combined.

4. Season:

   • Add salt and pepper to taste. If you’re using fresh dill, mix it in at this point.

5. Serve:

   • Serve the avocado egg salad on whole grain bread, in a wrap, or over lettuce leaves for a low-carb option.

6. Enjoy:

   • This avocado egg salad can be served immediately or stored in the refrigerator for up to a day.

Tips:

• Variations: Add diced celery, red onion, or a sprinkle of paprika for extra flavor and crunch.

• Make It a Meal: Pair with a side of fresh fruit or a light soup for a complete, balanced meal.

This recipe is quick to prepare, nutrient-dense, and perfect for a healthy, satisfying meal. Enjoy!