Avocado Egg Salad
Creamy, satisfying and ready in a flash: this avocado egg salad pairs the savoury bite of hard-boiled eggs with the buttery texture of ripe avocado. A squeeze of lemon juice and a little mustard add the fresh, tangy kick that makes it so hard to resist. It's perfect as a filling spread at breakfast, a light snack between meals, or a protein-rich side for a low-carb lunch.
Ingredients
- 5 eggs
- 1 avocado
- 1 tbsp mustard
- 1 tbsp lemon juice
- chives, to taste, finely chopped
- salt, to taste
- pepper, to taste
- sweetener, to taste
- 2 tbsp yogurt
- 1 tbsp olive oil
Instructions
- Hard-boil the eggs, rinse under cold water, peel and chop into small pieces.
- Halve the avocado, remove the stone, peel away the skin and chop the flesh into small pieces too.
- Add the mustard, lemon juice, finely chopped chives, yogurt and olive oil to the eggs and avocado, then stir everything together well.
- Season the salad with salt, pepper and a little sweetener to taste, then serve. It's especially good as a spread on bread.
Nutrition facts per serving (estimate)
| Calories | 370 kcal |
|---|---|
| Carbohydrates | 5 g |
| Protein | 17 g |
| Fat | 30 g |
| Fibre | 4 g |
| of which sugar | 1 g |
Frequently asked questions
Can I make avocado egg salad ahead of time?
It's best made fresh, as avocado browns quickly. The lemon juice slows the oxidation a little. Covered in the fridge, it will keep for up to a day.
Is avocado egg salad really low-carb?
Yes, it contains very few carbohydrates, which makes it a good fit for low-carb eating plans.
What goes best with avocado egg salad?
It tastes wonderful spread on low-carb bread, on its own as a snack, or as a protein-rich side.
Can I swap out the yogurt?
Yes, you can use quark or sour cream instead for an even creamier texture.
