Avocado Egg Salad
This avocado and egg salad is a nutritious twist on classic boiled egg salad recipes featuring fresh veggies and a subtly sweet dressing!
Servings: 8 servings
Calories: 186kcal
Equipment
1 Jar
Ingredients
For the dressing
- ¼ cup olive oil
- 2 teaspoon honey
- 1 lemon juiced
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
- ¼ cup parsley finely chopped
- Basil to garnish, optional
For the salad
- 8 hard boiled eggs cut into quarters
- 1 avocado large (or 2 small avocados), cut into chunks
- 4 oz cherry tomatoes halved
- ¼ red onion diced (about ½ cup)
Instructions
- Prepare the dressing by mixing all of the dressing ingredients together in a jar until well combined; set aside.¼ cup olive oil, 2 teaspoon honey, 1 lemon, ¼ teaspoon sea salt, ⅛ teaspoon black pepper, ¼ cup parsley
- In a large bowl, add the quartered hard boiled eggs, avocado chunks, halved tomatoes, and diced red onion. Gently toss to distribute.8 hard boiled eggs, 1 avocado, 4 oz cherry tomatoes, ¼ red onion
- Drizzle the dressing over top and gently toss again to distribute. Don’t mix too much or the egg pieces and avocado may break.
- Serve the egg salad in a bowl with basil, serve and enjoy!Basil
Notes
Storage : This egg salad is best enjoyed fresh. However, it will keep for a day when stored in an airtight container in the fridge.
Nutrition
Serving: 1serving | Calories: 186kcal | Carbohydrates: 5g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 187mg | Sodium: 139mg | Potassium: 229mg | Fiber: 2g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 1mg