Ingredients
Creamy avocados are tossed with hard-boiled eggs, green onions, and fresh dill in the quick and easy low-carb dish. This salad makes a delicious breakfast served as avocado toast, or a healthy lunch enjoyed on some whole grain bread with a slice of smoked Gouda and fresh tomato. Top a bed of leafy greens with this delightful salad for a Keto friendly meal.
Avocado Egg Salad
Prep Time
15 mins
Total Time
15 mins
A delightful combination of fresh avocado and egg with green onions and dill. Perfect for breakfast or brunch as avocado toast or outstanding in a sandwich on whole grain bread with tomato.
Course:
Breakfast, Salad
Cuisine:
American
Tags:
Avocado egg salad, Avocado recipe
Servings: 2 cups
Ingredients
- 1 large avocado cubed
- 1 teaspoon lemon juice
- 2 hard-boiled eggs diced
- 1 green onion thinly sliced
- 2 tablespoons Greek yogurt
- 1 teaspoon white wine vinegar
- 1 teaspoon fresh dill chopped
- ½ teaspoon garlic powder
- salt & pepper to taste
Method
-
Cut avocado in cubes and toss with lemon juice
-
Cut eggs in half and place yolks in a small bowl. Dice egg whites and add to avocado. Slice onion and add to mixture.
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Crumble egg yolks with a fork then add yogurt, white wine vinegar, dill, garlic powder, salt and pepper. Stir until creamy then add to avocado and eggs, toss gently to mix.
-
Season to taste with salt and pepper.
Cooks Notes
A slighter firm avocado works very well for this which never is a problem to find. The cubes will keep their shape better than if the fruit is too soft.
This avocado egg salad is also excellent served on toast for breakfast or lunch, or serve the salad on top of a bed of greens for a Keto friendly dish.
