This Avocado Egg Salad is made using Greek yogurt and flavored with fresh lemon and herbs. It’s light and creamy and oh-so-satisfying, perfect for spring!
Total Time
20min
4.0
1 Rating
Author: Lemons and Basil
Servings:
4
Ingredients
•
1
Large Ripe
Avocado
, peeled, pitted, roughly chopped
•
5
Eggs
, boiled, peeled, rinsed
•
3
Tbsp
Plain Greek Yogurt
•
2
Tbsp
Minced
Red Onions
•
1
Tbsp
Minced
Scallions
•
1
Tbsp
Minced
Fresh Basil
•
1
tsp
Minced
Fresh Dill
•
1
Lemon
, juiced
•
as needed
Fine Sea Salt
•
as needed
Ground Black Pepper
•
as needed
Smoked Paprika
•
8
slices
Multigrain Bread
•
4
pieces
Red Leaf Lettuce
•
1
cup
Mixed Sprouts
Cooking Instructions
1.
Add Avocado (1) to a medium bowl and use a fork to gently mash the avocado, still leaving some chunks.
2.
Add Eggs (5), Plain Greek Yogurt (3 Tbsp), Red Onions (2 Tbsp), Scallions (1 Tbsp), Fresh Basil (1 Tbsp), Fresh Dill (1 tsp), 2 Tbsp Lemon Juice (1), Fine Sea Salt (as needed), Ground Black Pepper (as needed), and Smoked Paprika (as needed).
3.
Gently stir ingredients together until all flavors are thoroughly combined. Taste and add additional salt, pepper, lemon juice, or fresh herbs, according to your personal preference.
4.
To assemble sandwiches, layer 4 slices of Multigrain Bread (8 slices) with 1-2 Red Leaf Lettuce (4 pieces) each, then evenly divide the avocado egg salad mixture among the four slices.
5.
Add approximately 1/4 cup Mixed Sprouts (1 cup) (or more if desired) to each sandwich, then top with remaining bread slices. Cut, serve and eat! Enjoy!
Nutrition Per Serving
CALORIES
470
FAT
17.9 g
PROTEIN
25.8 g
CARBS
53.0 g
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