Avocado Egg Salad: A Healthy and Delicious Meal

If you're looking for a meal that's both delicious and good for you, this healthy avocado egg salad recipe is a game-changer. It's creamy, flavorful, and packed with all the good stuff your body needs. Avocado brings a dose of healthy fats and fiber, while eggs add a punch of protein. This combo not only tastes amazing but also keeps you feeling full and satisfied. Whether you're whipping up a quick lunch, a light dinner, or a protein-rich snack, this salad is versatile enough to fit the bill.

What's great about this avocado egg salad is how simple it is to make. You only need a handful of fresh ingredients like ripe avocados, hard-boiled eggs, a squeeze of lemon or lime juice, and some fresh herbs to brighten things up. The creamy avocado blends perfectly with the eggs, making every bite a delight. Plus, it’s perfect for meal prepping, so you can have a tasty, healthy option ready to go throughout the week.

So, if you're looking for a new go-to recipe that's both nutritious and satisfying, give this healthy avocado egg salad a try. It's perfect on its own, as a sandwich filling, or even as a topping for toast. It can be made as part of a healthy and quick breakfast, lunch, or dinner. With its easy prep and fantastic flavors, it's bound to become a favorite in your kitchen. Happy cooking!

Ingredients:

• 8 eggs (hard-boiled)

• 1/3 cup avocado mayonnaise

• 1/3 cup plain Greek yogurt

• 1 Tbsp Dijon mustard

• Juice of 1 lemon

• 1 Tbsp white wine or apple cider vinegar

• 3 Tbsp chopped fresh dill & chopped fresh basil

• 2-3 celery stalks, diced (optional)

• 1 bunch minced green onions

• 1 avocado, diced

*Dried herbs can be used if no fresh herbs are available—but fresh herbs do taste better!

Directions:

• To make the “perfect” hard boiled eggs, place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat. Turn off the heat, cover the pot and let the eggs sit in the hot water for 11 minutes.

• Drain the eggs from the warm water and then run cold water over them. Let the eggs cool completely. Peel the eggs, then dice and transfer to a medium bowl.

• In a small bowl, whisk together the mayonnaise, yogurt, mustard, lemon zest, lemon juice and vinegar. Stir in the dill, basil, salt and pepper.

• Add the mixture to the eggs and then add the celery, green onion and avocado. Toss gently to combine.

*You can make this as a sandwich or eat alone. It makes an awesome quick, easy, and healthy lunch!