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Workout Egg Avocado Salad

Creamy, high-protein egg salad with avocado and Greek yogurt instead of mayo – perfect for post-workout recovery.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish, Salad, Snack
Cuisine: American, Healthy
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs hard-boiled
  • 2 ripe avocados
  • 0.5 cup plain Greek yogurt non-fat or low-fat
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.25 cup finely chopped red onion
  • 0.25 cup chopped fresh chives or green onions
  • 2 tbsp chopped fresh dill or parsley
  • salt and black pepper to taste

Equipment

  • Pot for boiling eggs
  • Mixing bowl
  • Fork for mashing
  • Knife and cutting board

Method
 

  1. Hard-boil eggs for 9-11 minutes, cool in ice bath, peel, and chop.
  2. Mash avocados in a bowl until mostly smooth.
  3. Stir in Greek yogurt, lemon juice, mustard, salt, and pepper.
  4. Add onion, chives, and herbs; mix well.
  5. Gently fold in chopped eggs.
  6. Chill if desired, then serve.

Notes

Store in fridge up to 3 days. Add lemon juice to prevent browning. Customize with extras like celery or spices.