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Avocado Egg Salad

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A creamy and protein-packed salad blending ripe avocado with hearty boiled eggs.

Ingredients

Scale
  • 1 medium avocado (ripe)
  • 4 medium-large eggs
  • 1.5 oz / 40g feta cheese
  • 2–3 tablespoons Greek yogurt
  • 1 teaspoon Dijon mustard
  • Handful fresh parsley leaves – chopped
  • Good squeeze of lemon juice
  • Salt and black pepper to taste

Instructions

  1. Boil the eggs in a saucepan covered with cold water. Bring to a boil, then cover and let sit for 9-12 minutes. Transfer to an ice bath to cool.
  2. Prep the avocado by cutting it in half, removing the pit, and scooping it into a bowl. Mash with a fork.
  3. Mash and mix the boiled eggs into the avocado bowl along with feta cheese, Greek yogurt, Dijon mustard, and parsley. Add lemon juice and season with salt and pepper.
  4. Combine all ingredients gently, preserving some chunks of avocado.
  5. Chill in the refrigerator for about 30 minutes before serving.

Notes

Best served on whole grain toast, in lettuce wraps, or alongside a green salad. Customize ingredients to your liking.

Nutrition

Keywords: avocado, egg salad, healthy salad, summer dish, protein-packed

Find it online: https://hearthfulkitchen.com/avocado-egg-salad-protein-packed/