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Avocado Egg Salad

This ultra creamy egg salad is full of vitamins and minerals, plus it has 14 grams of protein per serving. A perfect no-heat lunch!
Prep Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: avocado, brunch, egg salad, healthy lunch, high protein, lunch, spring, summer
Servings: 4 servings
Calories: 214kcal

Ingredients

  • 8 large eggs
  • 1 medium avocado, peeled, pitted, and chopped (165 grams)
  • 2 tbsp plain non-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1/2 tbsp chives, chopped
  • 1 tsp Dijon mustard
  • 1/2 tsp sea salt
  • pepper to taste

Instructions

  • Hard boil eggs. Place rack into the bottom of Instant Pot, then add 1 cup of water. Place 8 eggs on top of rack. Cover and set to low pressure for 6 minutes. Once done, quick release pressure and immediately place eggs in ice bath for 1-2 mins before peeling.
  • Add 4 hard boiled egg yolks, avocado, yogurt, lemon juice, Dijon mustard, salt and pepper to a bowl. Mash with a fork until it reaches desired consistency, then stir in chives and 8 hard boiled and chopped egg whites.

Notes

Total recipe yield is about 3 cups.
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Nutrition

Serving: 0.75cup | Calories: 214kcal | Carbohydrates: 5g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 372mg | Sodium: 451mg | Potassium: 344mg | Fiber: 3g | Sugar: 1g