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 a keto or low-carb diet.

Course Salad, Side Dish

Prep Time 20 minutes

Cook Time 10 minutes

Servings 6 servings of about 1/2 cup

Calories 286 kcal

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

1. In a medium bowl, mash the avocado, with lemon juice together leaving some medium/small chunks.
2. Add mayo and Greek yogurt, stir to combine, add salt and pepper to taste. Set aside.
3. Boil and peel the eggs and chop them into 1/4 inch pieces. Add them to a large bowl.
4. Add the rest of the ingredients to the eggs, including the avocado mixture and stir to combine.
5. Taste and adjust for salt and pepper.
6. Refrigerate for 30 minutes before serving.
7. Garnish with chopped chives, green onion and paprika before serving.

Nutrition Facts

Creamy Avocado Egg Salad

Amount Per Serving

Calories 286Calories from Fat 216

% Daily Value*

Fat 24g37%

Saturated Fat 5g31%

Cholesterol 253mg84%

Sodium 263mg11%

Potassium 456mg13%

Carbohydrates 8g3%

Fiber 5g21%

Sugar 2g2%

Protein 11g22%

Vitamin A 574IU11%

Vitamin C 9mg11%

Calcium 56mg6%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Tags: Avocado Egg Salad, chef murph