Light and creamy Avocado Egg Salad has buttery avocado, eggs, and seasonings for flavour. Its high protein content is ideal for keto or low-carb diets or for a fresh, delicious, and easy supper!
– 2avocadospeeled, deseeded and chopped – 1/4cupmayonnaiseuse yogurt for a healthier version – 1/4cupgreek yogurt – 1tablespoonfresh lemon juice – 8hard-boiled eggspeeled and chopped – 1/2cupceleryfinely chopped – 1/2small red onionchopped – 1teaspoonstone-ground mustard – 1tablespoondillchopped – 1tablespoongreen onionchopped – 1/4teaspoonkosher saltor to taste – Ground black pepperto taste – 1/2teaspoonpaprikasweet or smoked – chopped chive – chopped green onion – paprika
Ingredients
Mix the avocado and lemon juice together in a bowl of medium size, being sure to leave some chunks that are medium to small in size.
Add the mayonnaise and Greek yoghurt, whisk to blend, and then season to taste with salt and pepper. Put aside for later.
Eggs should be boiled, peeled, and then chopped into pieces that are about a quarter of an inch in size. You should put them in a large basin.
The remaining ingredients, including the avocado combination, should be added to the eggs, and then stirred together to integrate everything.
If necessary, adjust the amount of salt and pepper contained in the dish to suit your preferences.
It is recommended that you place the dish in the refrigerator for a half an hour before serving.
Before the dinner is ready to be served, it should be seasoned with paprika, green onion, and chives, which should be diced and sprinkled on top of the dish.
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