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–+ servings

Avocado & Egg Salad (Light Meal Option)

Nutrition (per serving): Calories: 220 kcal | Protein: 12 g | Carbohydrates: 10 g | Fat: 16 g | Fiber: 5 g | Sodium: 180 mg
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 plates
Ingredients Equipment Method Notes

Ingredients
  

  • 2 hard-boiled eggs eggs peeled and chopped
  • 1 medium avocado peeled, pitted, and diced
  • 1/4 cup red onion finely chopped
  • 1 tablespoon Greek yogurt or mayonnaise for creamier texture
  • 1 teaspoon lemon juice freshly squeezed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup chopped spinach optional, for extra greens

Equipment

  • Mixing bowl
  • Knife and cutting board
  • Spoon

Method
 

  1. In a mixing bowl, combine chopped eggs, avocado, red onion, and spinach.
  2. Add Greek yogurt, lemon juice, salt, and black pepper.
  3. Gently mix until combined, being careful not to mash the avocado too much.
  4. Divide into plates and serve immediately or chill for 10–15 minutes before serving.

Notes

  • Light, protein-rich meal perfect for lunch or a snack.
  • Optional: add cherry tomatoes or cucumber for extra freshness.
  • Can be made ahead and stored in the fridge for up to 1 day.
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