Avocado Egg Salad

This healthy egg salad is perfect served in a lettuce wrap or just eaten straight from the bowl with a fork. It's full of flavor from the avocado and dill.

Per serving: 155 calories, 12g fat, 7g protein, 7g carbs, 4g fiber = 3 net carbs

Prep Time 5

Total Time 5

Servings

Calories 155kcal

Author Karly Campbell

Ingredients

6 boiled eggs
2 avocado diced
1/2 lemon
1/4 cup minced red onion
2 teaspoons fresh dill
½ teaspoon salt
½ teaspoon pepper

Instructions

Peel and dice the eggs and place in a medium mixing bowl.
Add the avocado to the bowl with the eggs and stir to combine. As you stir, the avocado will begin to break down and coat the eggs.
Squeeze half of a lemon over the mixture and top with the red onion, dill, salt, and pepper. Stir well.
Serve immediately.

Notes

This recipe is best served immediately as avocado tends to turn brown fairly quickly. If you'd like to make this a few hours ahead of time, be sure press plastic wrap directly onto the egg salad before storing to prevent as much air from reaching the mixture as possible.

Nutrition

Calories: 155kcal