Avocado Egg Salad
This Avocado Egg Salad is a nutritious and delicious lunch or breakfast! Made with avocadoes and Greek yogurt, it's high in protein, healthy fats, and fiber.
Ingredients
- 6 large eggs
- 2 medium avocados
- ¼ cup Greek yogurt (or mayonnaise)
- 2 teaspoons Dijon mustard
- 1 teaspoon lemon juice
- ½ teaspoon each of salt and black pepper
- 2 tablespoons sliced green onions
- 1 tablespoon chopped parsley
Instructions
- Bring a medium pot of water to a boil. Add the eggs, reduce the heat to low, and cook for 13 minutes. Drain and run the eggs under cold water to cool down.
- Peel the eggs and cut in half. Scoop the egg yolks into a medium bowl. Finely chop the egg whites.
- To the bowl of egg yolks, add the avocado, Greek yogurt, lemon juice, salt, and pepper. Mash with a fork.
- Fold in the egg whites, green onions, and parsley. Enjoy!