Healthy Avocado Egg Salad (with Greek Yogurt)
Fresh, creamy, and packed with protein — this healthy avocado egg salad combines hard-boiled eggs, creamy avocado, crisp cucumber, and zesty dill for a light and satisfying meal or snack.
Equipment
- Saucepan for boiling eggs
- Spoon for mixing
- Measuring Spoons for yogurt and lemon juice
Ingredients
- 5 hard-boiled eggs peeled and chopped
- 1 ripe avocado cubed
- 1 small cucumber diced
- 2 tbsp fresh dill finely chopped
- 1 tbsp lemon juice
- 3 tbsp low-fat (2%) Greek yogurt
- salt taste
- pepper
- Chili flakes optional, for heat
- 1 tsp honey optional
Instructions
- Boil the eggs: Place the eggs in a saucepan, cover with cold water, and bring to a rolling boil over high heat. Once boiling, cover the pan with a lid, cook for 30 seconds, then remove from heat. Let the eggs sit in the hot water for 12 minutes. Cool in an ice bath, then peel and chop.
- Prepare the ingredients: Cube the avocado, dice the cucumber, and finely chop the fresh dill.
- Combine the salad: In a large bowl, add the chopped eggs, avocado, cucumber, and dill.
- Add the dressing: Spoon the Greek yogurt over the mixture, followed by fresh lemon juice. Season with salt, black pepper, and chili flakes (optional).
- Mix gently: Stir everything together carefully, making sure not to mash the avocado too much. You want a creamy yet chunky texture.
- Serve and enjoy: Serve immediately, or chill for 15–20 minutes to let the flavors develop. You can enjoy it in lettuce cups, on toast, or on its own.
Nutrition
Calories: 250kcalCarbohydrates: 10gProtein: 13gFat: 18gSaturated Fat: 3gCholesterol: 180mgSodium: 250mgPotassium: 700mgFiber: 6gSugar: 3gVitamin A: 200IUVitamin C: 7mgCalcium: 35mgIron: 2mg
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