Here’s a fresh, simple Avocado & Egg Salad Bowl—creamy, protein-packed, and great for breakfast, lunch, or a light dinner 🥑🥚
Avocado & Egg Salad Bowl
Ingredients (1–2 servings)
- 2 hard-boiled eggs, chopped
- 1 ripe avocado, diced
- 1 tablespoon Greek yogurt or mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon lemon or lime juice
- Salt and black pepper, to taste
Optional add-ins
- Cherry tomatoes
- Red onion or green onion
- Cucumber
- Fresh herbs (chives, dill, or parsley)
- Everything-bagel seasoning
Instructions
- Prep the eggs
- Peel and chop hard-boiled eggs.
- Mix the dressing
- In a bowl, stir together yogurt (or mayo), mustard, lemon juice, salt, and pepper.
- Combine
- Gently fold in eggs and avocado until coated but still chunky.
- Serve
- Enjoy as a bowl on its own, over greens, or with toast or crackers.
Serving Ideas
- Spoon into lettuce cups
- Serve over spinach or arugula
- Add to whole-grain toast
- Wrap in a tortilla for an easy meal