Prep Time: 10 mins | Total Time: 10 mins | Yield: 4 Servings
This Avocado Egg Salad will always have a special place in my heart! The first time I tasted this heaven-sent salad was on my 8th birthday! My mom made these incredible sandwiches and ever since I was so addicted to this! I am so grateful to my mom for giving me this recipe because now, I get to share it with you, friends! By the way, feel free to add more ingredients if you prefer. I am sure that you can think of a lot of things to add to this very basic set of ingredients. Anyway, have a wonderful day, friends, and I hope you are all well. Don’t forget to share this recipe with your loved ones as well. Enjoy!
5 hardboiled eggs
2 tablespoons plain yoghurt
1 tablespoon lemon juice
2 tablespoons chopped chives
1 teaspoon mustard
1/4 teaspoon salt or to taste
1/4 teaspoon pepper or to taste
Step 1: Slice every avocado into two. Create a crosshatch pattern by running a knife on the flesh of each avocado slice.
Step 2: Scoop and put them into a mixing bowl.
Step 3: Use a fork to mash the avocados.
Step 4: Add the yoghurt, lemon juice, mustard, chives, salt, and pepper. Stir until well combined.
Step 5: Slice the peeled hard-boiled eggs.
Step 6: Add the sliced eggs into the bowl with the mashed avocado, Stir until well mixed.
Step 7: Serve right away and enjoy!
1. Serve the avocado egg salad with toasted bread and you have yourself a snack to remember!
2. You can also serve this as a dip.
Calories: 267kcal | Carbohydrates: 10g | Protein: 10g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 234mg | Sodium: 222mg | Potassium: 600mg | Fiber: 7g | Sugar: 2g | Vitamin A: 793IU | Vitamin C: 16mg | Calcium: 59mg | Iron: 1mg
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