Ingredients
Scale
- 4 large eggs
- 1 ripe avocado
- 2 tablespoons greek yogurt (or mayonnaise, if preferred)
- 1 tablespoon lemon juice
- 2 tablespoons finely chopped red onion
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dijon mustard
- salt and pepper to taste
- optional: diced tomatoes or cucumber for extra crunch
Instructions
- Place eggs in a pot and cover with water, bringing to a boil over medium heat. Once boiling, cover and reduce heat; simmer for 9-10 minutes for hard-boiled eggs.
- While the eggs cook, finely chop the red onion and parsley, then set aside.
- After cooking, transfer eggs to cold water to cool. Once cooled, peel and chop eggs into small pieces. Mash the avocado in a bowl until creamy.
- Add Greek yogurt, lemon juice, Dijon mustard, red onion, and chopped parsley to the mashed avocado and mix well.
- Gently fold in the chopped eggs, ensuring they remain chunky for added texture. Season with salt and pepper to taste.
- Taste the mixture and adjust seasoning if necessary, adding more lemon juice or salt if desired.
- For enhanced flavor, let the salad chill in the fridge for 10-15 minutes before serving (optional).
- Prepare serving dishes such as wraps or lettuce leaves while chilling.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a creamier salad, use mayonnaise instead of Greek yogurt.
Adding diced tomatoes or cucumber enhances the texture and freshness.
Chill the salad for a short time to improve flavor before serving.
- Prep Time: N/A
- Cook Time: N/A
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 250mg