Description
A delicious twist on classic egg salad, combining creamy avocado and hard-boiled eggs, seasoned with Dijon mustard and lemon juice for a nutritious meal.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped cilantro or parsley (optional)
- Whole grain bread or lettuce for serving
Instructions
- Mash the avocados in a mixing bowl until creamy, leaving some chunks for texture.
- Chop the hard-boiled eggs and gently fold them into the avocado mixture.
- Stir in the Dijon mustard and lemon juice until evenly mixed.
- Add salt and pepper to taste.
- Fold in chopped cilantro or parsley if using.
- Spoon the salad onto whole grain bread or into crisp lettuce leaves to serve.
Notes
Storage: Keep in an airtight container in the fridge for up to 2 days. For best quality, combine avocado mixture and eggs just before serving. Adjust seasonings to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg