Herbed Avocado Egg Salad

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Avocado Egg Salad with Greek Yogurt

Replace the mayonnaise with avocado and creamy nonfat Greek yogurt and you have an egg salad that is heart healthy and safe for people following a low-fiber diet. Top on a slide of bread or serve with salad greens.

Prep time

25 minutes

Total Time

25 minutes

Yield

Serves 6

Ingredients

10 eggs
1 avocado
½ cup nonfat plain Greek yogurt
½ teaspoon Dijon mustard
Juice of 1 lemon
1 tablespoon chopped chives
1 tablespoon chopped dill
Salt and pepper
1 tablespoon olive oil

Instructions

  1. Place eggs in a saucepan and fill with water so eggs are covered. Bring to a boil, then remove from heat and let eggs rest in water for 8 to 10 minutes. Remove eggs from pan and run under cold water. Cool and peel, discarding shells.
  2. Mash avocado and eggs together until a textured and chunky in consistency. Add yogurt, mustard, lemon juice, and herbs. Season with salt and pepper to taste. Drizzle with olive oil.
  3. Serve chilled or at room temperature. Transfer salad to a bowl if serving immediately or to an airtight container if saving for later. Store up to three days in the refrigerator.

Nutritional Information

Calories

230 calories

Carbohydrates

5g

Fat

18g

Fiber

2g

Protein

13g

Saturated Fat

5g

Sodium

125mg

Sugar

2g