Avocado Egg Salad Recipe
Creamy avocado egg salad made with Greek yogurt, Dijon mustard, and fresh lemon juice is a healthy, protein-packed recipe ready in minutes! An ideal lunch recipe or a light dinner that’s easy to make.
Servings: 4
Calories: 252kcal
Ingredients
- 1 ripe avocado pitted, peeled and chopped
- 1 Tablespoon lemon juice
- 1/3 cup plain Greek yogurt
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon ground pepper
- ¼ teaspoon garlic powder
- 1/2 teaspoon smoked paprika divided
- 4 hardboiled eggs cooled, peeled and chopped
- 4 slices whole grain bread toasted
Instructions
- In a small bowl, toss the avocado with the lemon juice. This will help to keep the avocado from browning.
- In a mixing bowl, combine the Greek yogurt, Dijon, kosher salt, pepper, garlic powder and 1/4 teaspoon smoked paprika, stirring until blended.
- Add the avocado and chopped eggs, gently tossing until evenly coated.
- Top each slice of bread with the avocado egg salad, dividing evenly between the bread, about a scant ½ cup on each slice.
- Sprinkle with the remaining 1/4 teaspoon smoked paprika and enjoy!
Notes
This recipe makes about 1 2/3 cups of avocado egg salad.
Nutrition
Calories: 252kcal | Carbohydrates: 20g | Protein: 12g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 188mg | Sodium: 510mg | Potassium: 362mg | Fiber: 5g | Sugar: 3g | Vitamin A: 470IU | Vitamin C: 7mg | Calcium: 91mg | Iron: 2mg