Description
Zesty Avocado Egg Salad is a quick, protein‑packed lunch option featuring creamy avocado, boiled eggs, Greek yogurt, lemon juice, and cumin. This healthy, easy recipe is perfect for busy weekdays, delivering bright flavor and satisfying texture in just minutes. Ideal for meal prep, it offers a nutritious, low‑carb alternative to traditional egg salads, making it a favorite for health‑focused home cooks seeking a fresh, vibrant dish.
Ingredients
Scale
- 2 ripe avocados, peeled and pitted
- 4 large eggs
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cumin
- Salt to taste
- Pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Place eggs in a saucepan, cover with water, bring to boil, simmer 9‑12 minutes, then cool in ice water.
- Halve avocados, remove pits, scoop flesh into bowl, mash until smooth.
- Stir in Greek yogurt, olive oil, lemon juice, cumin, salt, and pepper to create dressing.
- Peel and chop cooled eggs, fold into avocado mixture.
- Taste, adjust seasoning, and garnish with fresh herbs. Serve chilled or at room temperature.
Notes
- For extra tang
- add extra lemon juice. For a spicy version
- stir in diced jalapeño. Use plant‑based yogurt for dairy‑free option. Serve with whole‑grain crackers or leafy greens for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 210mg
Keywords: Zesty Avocado Egg Salad, avocado egg salad, healthy lunch recipes, quick avocado salad, protein packed salad, easy egg salad recipe, lemon avocado salad, Greek yogurt salad, low carb lunch, vegetarian salad ideas, summer salad recipes