Avocado Egg Salad Sandwich
You will love this healthy twist to the classic egg salad with the addition of avocados. Avocado egg salad sandwich is convenient, fast and easy way to eat a healthy breakfast!
Servings: 2
Ingredients
- 3 Hard boiled Eggs peeled and chopped coarsely
- 1 Avocado pitted and peeled
- 2 tablespooon Greek Yogurt or Mayonnaise
- 1/4 cup Red onion finely diced
- 1/2 Jalapeño (optional) slit into half, remove seeds and membrane, then finely dice
- 2 tablespoon parsley chopped
- Salt and Pepper to taste
- Lemon juice to taste
- Bread or Croissants or Lettuce leaves for serving
Instructions
- In a large bowl, add avocado and mash with a fork. Then add greek yogurt, red onion, jalapeno (if using), parsley, lemon juice, salt & pepper. Mix all well.
- Chop the eggs coarsely and add to the bowl, folding them in gently until combined. Avocado Egg Salad is ready.
- Serve as is, or spread on a toast or croissant. You can also enjoy topped on lettuce leaves for a lighter and healthier lunch.
Video
Notes
Boiling eggs: Boil the eggs on the stovetop or in the instant pot. My preferred method is instant pot for perfect easy-peel boiled eggs.
Nutrition
Calories: 287kcal | Carbohydrates: 12g | Protein: 12g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 280mg | Sodium: 103mg | Potassium: 635mg | Fiber: 7g | Sugar: 2g | Vitamin A: 874IU | Vitamin C: 17mg | Calcium: 61mg | Iron: 2mg