Creamy Avocado Egg Salad
Avocado Egg Salad is light and creamy, with buttery avocado, eggs, and seasonings for a flavor boost. It’s loaded with protein that’s perfect for keto or low-carb diest.
Servings 6 servings of about 1/2 cup
Calories 286kcal
Ingredients
- 2 avocados peeled, deseeded and chopped
- 1/4 cup mayonnaise use yogurt for a healthier version
- 1/4 cup greek yogurt
- 1 tablespoon fresh lemon juice
- 8 hard-boiled eggs peeled and chopped
- 1/2 cup celery finely chopped
- 1/2 small red onion chopped
- 1 teaspoon stone-ground mustard
- 1 tablespoon dill chopped
- 1 tablespoon green onion chopped
- 1/4 teaspoon kosher salt or to taste
- Ground black pepper to taste
- 1/2 teaspoon paprika sweet or smoked
Garnish:
- chopped chives
- chopped green onion
- paprika
Instructions
- In a medium bowl, mash the avocado, with lemon juice together leaving some medium/small chunks.
- Add mayo and greek yogurt, stir to combine, add salt and pepper to taste. Set aside.
- Boil and peel the eggs and chop them into 1/4 inch pieces. Add them to a large bowl.
- Add the rest of the ingredients to the eggs, including the avocado mixture and stir to combine.
- Taste and adjust for salt and pepper.
- Refrigerate for 30 minutes before serving.
- Garnish with chopped chives, green onion and paprika before serving.
Video
Nutrition
Calories: 286kcal | Carbohydrates: 8g | Protein: 11g | Fat: 24g | Saturated Fat: 5g | Cholesterol: 253mg | Sodium: 263mg | Potassium: 456mg | Fiber: 5g | Sugar: 2g | Vitamin A: 574IU | Vitamin C: 9mg | Calcium: 56mg | Iron: 1mg