Lunch | Dinner

Avocado Egg Salad

  • 10 Mins

    Prep Time

  • 10 Mins

    Cook Time

  • 4


  • 134


  • 10g


  • 4g


  • 7g




  • 4 Large Eggs
  • 1 Avocado, ripe
  • 2 Tbsp Fresh Dill, washed
  • 2 Tbsp Fresh Parsley, washed
  • Juice of ½ Lemon, wash lemon before juicing
  • Salt and Pepper, to taste
  • EEggs:

    Use cooked shredded chicken breast or cubed tofu


  • 1.

    Wash Hands Wash hands with soap and water.

  • 2.

    Boil Eggs Cover eggs with cold water in a saucepan. Bring water to a boil. Turn off heat, and cover pan with lid. Leave eggs in covered saucepan, undisturbed, for 8-10 minutes.

  • 3.

    Prep & Chop Eggs Discard water and run cooked eggs under cold water. Peel off shells. Chop the hard-boiled eggs into small pieces.

  • 4.

    Mash Avocado Mash the peeled avocado in a bowl with a fork until mostly smooth.

  • 5.

    Mix Ingredients & Enjoy Add the chopped eggs, herbs, lemon juice, and salt and pepper to the mashed avocado. Mix well. Serve immediately or chilled.

  • 6.

    Wash Hands Wash hands with soap and water.

Recipe Created by Meijer Registered Dietitians

Nourishment Notes


Avocados are both a fruit and a heart-healthy monounsaturated fat. Avocados may help to increase the absorption of fat-soluble vitamins A, D, E, and K.


Eggs are a great source of protein. Protein is important for building new and healthy cells. Protein needs are often increased when going through cancer treatments.

Fatigue Buster

  • Eggs

    Purchase pre-cooked hard-boiled eggs.

  • Dried Herbs

    Use dried herbs. Reduce amount to 1 Tsp of each dried herb.

  • Lemon Juice

    Purchase pre-squeezed lemon juice.

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