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Egg Salad with Avocado
Treat your taste buds to a guilt-free delight with this luscious Egg Salad with Avocado recipe! Packed with nourishing protein and healthy fats, this low-carb, diabetic-friendly dish is a must-try for anyone seeking a nutritious and delicious meal.
Serve on a bed of fresh mixed greens for a refreshing salad.
Enjoy as a filling and satisfying wrap using lettuce leaves.
Spread on low-carb crackers for a delightful snack.
4 hard-boiled eggs
1 medium avocado, ripe but firm
2 tablespoons Greek yogurt (plain, unsweetened)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
Salt and pepper to taste
Optional: A dash of hot sauce or cayenne pepper for added spice
Start by boiling the eggs until they are hard-boiled. Once cooked, peel the eggs and set them aside to cool.
While the eggs are cooling, cut the avocado in half, remove the pit, and scoop out the flesh into a mixing bowl.
Mash the avocado with a fork until it reaches your desired consistency. If you prefer a creamier texture, you can use a food processor.
Add Greek yogurt, lemon juice, chopped dill, chives, and parsley to the mashed avocado. Mix everything together until well combined.
Chop the hard-boiled eggs into small pieces and add them to the avocado mixture.
Season the egg salad with salt and pepper to taste. If you like it spicy, you can also add a dash of hot sauce or cayenne pepper.
Mix all the ingredients together until the eggs are well coated with the avocado dressing.
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