Zesty Avocado Egg Salad: A Creamy Healthy Twist

This Zesty Avocado Egg Salad combines creamy avocado and Greek yogurt for a nutritious, flavorful meal that's perfect for a healthy lunch.

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Prep Time 15

Cook Time 13

Cooling Time 5

Total Time 33

Servings: 4 servings

Course: Salad

Cuisine: Mediterranean

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 ripe avocados Choose ripe avocados for the best texture.
4 eggs Boil and cool for easy chopping.
1 cup Greek yogurt Can be substituted with sour cream.
2 tablespoons lemon juice Freshly squeezed is preferred.
2 tablespoons olive oil Use high-quality extra virgin olive oil.

For the Seasoning

1 teaspoon cumin Key for flavor depth; do not skip.
to taste salt
to taste pepper

For the Crunch

2 stalks celery Can substitute with diced bell peppers.

Equipment

Pot
Mixing bowl
fork
Knife
paper towel

Method

Step-by-Step Instructions

Boil the eggs by placing them in a pot, covering with cold water, and bringing to a boil. Cover and simmer for 10-13 minutes. Cool in an ice water bath for five minutes.
Mash the avocados in a bowl until creamy, then blend in Greek yogurt, olive oil, lemon juice, and cumin.
Chop the cooled eggs and fold them into the avocado mixture.
Finely chop celery and fold it into the mixture, adding any desired fresh herbs.
Season with salt and pepper to taste, mixing gently to avoid overcombining.
Serve immediately in lettuce cups or on whole-grain bread, or store in an airtight container in the fridge.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 10gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 180mgSodium: 250mgPotassium: 400mgFiber: 5gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 40mgIron: 2mg

Notes

Use fresh ingredients for the best flavor and texture. Store leftovers properly to minimize browning.

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