Go Back
High protein avocado egg salad served in a bowl with fresh ingredients

High Protein Avocado Egg Salad

This nutritious, delicious avocado egg salad combines the creamy richness of avocados with protein-packed hard-boiled eggs, making it perfect for lunch or as a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ripe avocados Make sure they are ripe for best texture.
  • 4 pieces hard-boiled eggs Chop into small pieces.
  • 1 tablespoon Dijon mustard Can substitute with yellow mustard.
  • 1 tablespoon lemon juice Fresh lemon juice is preferred.
  • to taste Salt
  • to taste Pepper
  • optional Chopped parsley or chives For extra flavor.

Method
 

Preparation
  1. Peel the hard-boiled eggs and chop them into small pieces.
  2. In a mixing bowl, mash the ripe avocados until they’re smooth and creamy.
  3. Stir in the Dijon mustard and lemon juice, ensuring they are well combined with the avocado.
  4. Gently fold in the chopped eggs to maintain their texture.
  5. Season the mixture with salt and pepper according to your taste.
  6. If you like, add chopped parsley or chives for an extra layer of flavor.
  7. Serve it chilled on whole grain bread, lettuce wraps, or enjoy it as a dip.

Notes

To store leftovers, keep in an airtight container in the fridge. Best eaten within two days due to browning of avocados. For meal prep, consider mixing ingredients just before serving to maintain freshness.