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–+ servings
Egg Avocado Salad

Egg Avocado Salad

This Egg Avocado Salad is a quick and nourishing dish that combines creamy avocados and protein-packed eggs.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: SALADS
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 pieces hard-boiled eggs packed with protein
  • 2 pieces ripe avocados creamy texture and rich flavor
  • 3 cups leafy greens fresh base
For the Dressing
  • 0.25 cup Greek yogurt or light mayo
  • 1 teaspoon Dijon mustard adds a zing

Equipment

  • bowl
  • spatula
  • whisk

Method
 

Preparation
  1. Chop the hard-boiled eggs and ripe avocados into bite-sized pieces.
  2. Whisk together the Greek yogurt (or light mayo) and Dijon mustard in a small bowl until smooth.
  3. Fold the chopped eggs and avocados gently with the dressing.
  4. Add the leafy greens to the avocado and egg mixture, then toss gently.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gCholesterol: 180mgSodium: 400mgPotassium: 700mgFiber: 6gSugar: 1gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

For a tangier dressing, feel free to add a splash of lemon juice or a bit more Dijon mustard to suit your taste. Serve immediately for the freshest flavor.

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