Easy Avocado Egg Salad ( No Mayo)
This avocado egg salad is creamy, delicious, and protein-packed with Greek yogurt, not mayo. And the healthy egg salad recipe with avocado is light, wholesome, and comes together in 15 minutes!
Servings: 6 Servings
Calories: 153kcal
Ingredients
- 8 Eggs
- 1 Avocado
- 2 Celery stalks, finely chopped
- 1/4 cup Parsley, finely chopped
- 1/4 cup Scallions, finely chopped
- 1/2 Red onion, finely chopped
- 1 Banana pepper, finely chopped
Greek Yogurt Dressing
- 4 tbsp Greek yogurt
- 1 tbsp Dijon mustard
- 2 tbsp Lemon juice
- 1/2 tsp Paprika
- Salt & Pepper to taste
Instructions
- Make hard-boiled eggs: Place the eggs in a saucepan and cover with water. Bring to a boil, turn off the heat, and cover the pan. Let the eggs cook for 12 minutes, then transfer to a bowl of cold water. This process stops the cooking.Take the eggs out when they are comfortable to handle. Peel and coarsely chop them.
- Peel, deseed and dice the avocado.
- Add the chopped eggs, avocado, parsley, celery, scallions, onions, and banana peppers to a large bowl.
- Pour the Greek yogurt dressing over the salad ingredients and mix well.
- Sprinkle a little paprika and garnish with some scallions and parsley.
- Serve immediately or chill for a few hours and serve cold. Enjoy!
Greek Yogurt Dressing
- In a small bowl, combine the Greek yogurt, Dijon mustard, paprika, salt and pepper. Mix well.Taste and adjust for seasonings.
Video
Nutrition
Serving: 1 Serving | Calories: 153kcal | Carbohydrates: 6g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 219mg | Sodium: 121mg | Potassium: 317mg | Fiber: 3g | Sugar: 2g | Vitamin A: 718IU | Vitamin C: 12mg | Calcium: 60mg | Iron: 2mg