Egg Salad Recipe with Avocado
Preparation time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Servings: 5
Ingredients:
- 10 eggs
- 1 avocado
- ½ cup nonfat plain Greek yogurt
- ½ tsp Dijon mustard
- Juice of 1 lemon
- 1 tbsp chopped chives
- 1 tbsp chopped dill
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- 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 8-10 minutes. Remove eggs from pan and run under cold water. Cool and peel, discarding shells.
- Mash avocado and eggs together until textured and chunky in consistency. Add yogurt, mustard, lemon juice and herbs. Season with salt and pepper to taste. Drizzle with olive oil.
* Adapted from Memorial Sloan Kettering Cancer Center
