Avocado Egg Salad

Name: Avocado Egg Salad
Total time: 15 min
Yield: 408 g
Ingredients: Greek Yogurt 20 g; Boiled Egg 180 pcs; Avocado 200 pcs; Squeezed Lemon Juice 2 ml; Black Pepper 5 g; Salt 1 portion (1/3 teaspoon)

Cook 15 min Difficulty EASY 623 kcal

#Avocado Salad #Egg Salad #Avocado Recipe #Salad Recipe #Diet Meal #Healthy Salad #Brunch #Keto Recipe

Ingredients

Main ingredients

Greek Yogurt 20 g
Boiled Egg 4 pcs
Avocado 1 pcs

Seasonings/Sauce

Squeezed Lemon Juice 2 ml
Black Pepper 5 g
Salt 1 portion (1/3 teaspoon)

Nutrition summary

Carbohydrates 23.99 g 15%

Protein 29.76 g 19%

Fat 47.2 g 66%

Serving size 408g

Cooking steps

1

Cut the avocado in half, remove the pit, and scoop out the flesh.
2

Peel the boiled eggs and cut them into bite-sized pieces.
3

In a bowl, add the avocado, eggs, chopped onion, and chopped cucumber.
4

Add mayonnaise, salt, and pepper, then mix everything well.
5

Serve the finished salad on a plate.

Avocado Egg Salad

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