Pharmacy Notices
Lunch | Dinner

Avocado Egg Salad

  • 10 Mins

    Prep Time

  • 10 Mins

    Cook Time

  • 4

    Servings

  • 132 Calories
  • 10g Fat
  • 4g Carbs
  • 4g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 4 Servings
  • 132 Calories
  • 10g Fat
  • 4g Carbs
  • 4g Protein
  • 20 Mins Total Time
  • 4 Large Eggs
  • 1 Avocado, ripe
  • 2 Tbsp Fresh Dill, chopped
  • 2 Tbsp Fresh Parsley, chopped
  • Juice of ½ Lemon
  • Salt and Pepper, to taste (omit pepper if bothersome)
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Instructions

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

    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.

  • 2

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

  • 3

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

  • 4

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

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

Allergen Swap

  • EEggs

    Use shredded chicken breast or cubed tofu

Remission Remix

  • For a Boost in Fiber

    Top a piece of whole grain bread with avocado eggs salad for a boost in fiber and beneficial B-vitamins.

There's plenty more delicious recipes to try!

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