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Avocado Egg Salad

Ingredients

4

eggs

2 tablespoons

Greek yogurt

2 tablespoons

fresh dill

1 tablespoon

lemon juice

1 teaspoon

Dijon mustard

¼ teaspoon

salt

¼ teaspoon

pepper

1

avocado

Sliced bread

for sandwich

Instructions

STEP 1

Place cold eggs into boiling hot water. Boil on medium for 12 minutes. Use a slotted spoon to remove the eggs from the boiling water. Place in an ice bath, then remove and peel the eggs.,

STEP 2

To make the dressing, combine the Greek yogurt, dill, lemon juice, Dijon mustard, salt and pepper. Whisk to combine.,

STEP 3

Add the avocado and hard boiled eggs on top of the dressing and use a fork to mash until it’s well-combined and creamy.,

STEP 4

Serve on its own or in a sandwich with bread of choice and lettuce, if desired.

Nutrition Facts

(per serving)

Calories:

352 calories

Servings:

2 servings

Carbohydrates:

20 g

Fat:

26 g

Fiber:

9 g

Protein:

14 g

Sugar:

1 g

Meal Effort

Preparation:

13 minutes

Cook:

12 minutes

Total:

25 minutes

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