Pharmacy Notices
Lunch | Dinner

Avocado Egg Salad

  • 10 Mins

    Prep Time

  • 10 Mins

    Cook Time

  • 4

    Servings

  • 134 Calories
  • 10g Fat
  • 4g Carbs
  • 7g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 134 Calories
  • 10g Fat
  • 4g Carbs
  • 7g Protein
  • 20 Mins Total Time
  • 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
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

  • 4 Servings
  • 134 Calories
  • 10g Fat
  • 4g Carbs
  • 7g Protein
  • 20 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 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 Dishes Wash dishes in hot, soapy water, sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Allergen Swap

  • EEggs

    Use cooked shredded chicken breast or cubed tofu

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.

There's plenty more delicious recipes to try!

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