One Pot Avocado Egg Salad
Quick and easy avocado egg salad recipe, homemade with simple ingredients in one pot in 15 minutes. Loaded with boiled eggs, avocados and fresh herbs.
Servings: 4 People
Calories: 168kcal
Ingredients
- 1 Avocado Ripe, Large, Pitted and Peeled
- 5 Eggs Large, Hard boiled, Peeled and Roughly chopped. Can use only 4 eggs if you want a stronger avocado flavor
- 2 tablespoon Greek yogurt Or sour cream
- 1-2 teaspoon Lemon juice
- 2 tablespoon Onions Finely chopped
- 1 clove Garlic Finely minced
- 2 tablespoon Fresh herbs Use combination of your favorite herbs like cilantro, parsley, chives or dill
- Salt To taste
- Pepper To taste
Instructions
- In a large bowl, add avocados and mash with a fork until chunky.
- Add chopped eggs, yogurt, lemon juice, onions, garlic, herbs, salt, pepper and mix until combined.
- Use it as a filling in a sandwich. Enjoy!
Notes
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days.
Nutrition
Calories: 168kcal | Carbohydrates: 6g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 205mg | Sodium: 86mg | Potassium: 341mg | Fiber: 4g | Sugar: 1g | Vitamin A: 539IU | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg