Healthy Avocado Egg Salad (No Mayo) – a delicious recipe with Eggs, Avocado, Greek Yogurt, Yellow Mustard, Salt, Paprika. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
1. Place eggs in a medium pot. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.
2
2. Wait 10 minutes and transfer eggs to a colander; place under cool running water to stop the cooking.
3
3. While eggs are still cooling, scoop the avocado flesh into a bowl and mash with a fork until you reach your desired consistency.
4
4. Stir in Greek yogurt, yellow mustard, salt, and pepper into the mashed avocado.
5
5. Peel eggs and add them into the avocado mixture one at a time, chopping each egg into the mixture with a fork as you go.
6
6. Serve over a bed of arugula for a light, gluten-free option, or on top of toasted bread for a healthy, vegetarian lunch.
7
7. Garnish with paprika.
222
kcal
Calories
14
g
Fat
15
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 whole Eggs, 1/2 whole Avocado, 2 Tablespoons Greek Yogurt, 1 teaspoon Yellow Mustard, and more.
Yes, Healthy Avocado Egg Salad (No Mayo) falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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