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Avocado Egg Salad

Prep Time 10 mins
Total Time 10 mins
Cuisine:
Courses:
Servings: 1
Description

This avocado egg salad is a simple, satisfying lunch made with creamy avocado, chopped hard-boiled eggs, and a light dressing of mayonnaise or Greek yogurt with a touch of Dijon mustard. It’s quick to prepare, full of protein and healthy fats, and perfect for easy meal prep.

Ingredients
  • 1 medium avocado, cubed
  • 2 hard-boiled eggs, chopped
  • 1 tablespoon mayonnaise or Greek yogurt
  • ½ teaspoon Dijon mustard
  • 2 tablespoons finely chopped onion
  • Salt and pepper, to taste
    • Meal Prep – 6 Servings
  • 6 medium avocados, cubed
  • 12 hard-boiled eggs, chopped
  • 6 tablespoons mayonnaise or Greek yogurt
  • 3 teaspoons Dijon mustard
  • ½ cup finely chopped onion
  • Salt and pepper, to taste
Instructions
  1. 1
    1. In a bowl, combine mayonnaise (or yogurt), mustard, salt, and pepper.
  2. 2
    2. Add chopped eggs and onion and stir to coat.
  3. 3
    3. Gently fold in the cubed avocado.
  4. 4
    4. Serve immediately or store in a sealed container in the refrigerator for up to 2 days.
    5. Meal Prep – 6 Servings
  5. 5
  6. 6
    1. In a large bowl, mix mayonnaise (or yogurt), mustard, salt, and pepper.
  7. 7
    2. Add chopped eggs and onion and stir well.
  8. 8
    3. Gently fold in cubed avocado until combined.
  9. 9
    4. Divide into meal-prep containers and refrigerate up to 2 days.
Read it online: https://morselswithmidge.com/recipe/avocado-egg-salad/
Morsels with Midge
Food Blogger

Welcome to Morsels with Midge!

Hey there! I’m Midge — the creator, cook, and biggest fan of wholesome, high-protein food on this blog. Here at Morsels with Midge, I’m all about turning nutritious ingredients into delicious, muscle-fueling recipes that feel exciting, tasty, and totally doable for everyday life.