Invalid option Avocado Egg Salad | Meijer Specialty Pharmacy
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Lunch | Dinner

Avocado Egg Salad

  • 10 Mins

    Prep Time

  • 10 Mins

    Cook Time

  • 4

    Servings

  • 132

    Calories

  • 10g

    Fat

  • 4g

    Carbs

  • 4g

    Protein

Recommended For:

Crohn’s Disease & Ulcerative Colitis

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Ingredients

  • 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)

What You’ll Need

  • Medium-Sized Saucepan & Lid

  • Cutting Board

  • Knife

  • Medium-Sized Mixing Bowl

  • Fork

  • Measuring Spoons

  • Spoon

  • EEggs:

    Use shredded chicken breast or cubed tofu

Instructions

  • 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

Avocado

Avocados are both a fruit and a fat, and contain a variety of vitamins, minerals, and antioxidants to help keep your body working it’s best.

Egg

Eggs are an excellent source of lean protein, which is important for healing.

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.

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