Egg & Avocado Salad
A creamy, high-protein egg and avocado salad that's brightened with shallot and lemon—ready in minutes. Spoon onto cucumber rounds for a fresh, low-carb breakfast, snack, or light lunch.
Yield
2
Time
20 minutes
Ingredients
2 large eggs, hard-boiled and peeled
1/2 ripe avocado
2 tbsp cream cheese, softened
2 tbsp full-fat Greek yogurt
2 tbsp shallots or red onion, finely minced
1 tbsp green onion, finely sliced
1 tsp fresh lemon juice (plus zest, optional)
Sea salt, to taste (pinch to 1/4 tsp)
Freshly ground black pepper, to taste
English cucumber, sliced into rounds, for serving
Optional: lemon zest and fresh herbs (dill, chives, or parsley) for finishing
Instructions
Step 1
If your eggs are not already cooked: place eggs in a pot, cover with cold water, bring to a boil, then simmer 9–12 minutes for hard-boiled. Cool in ice water, then peel.
Step 2
Roughly chop the peeled hard-boiled eggs and place in a mixing bowl.
Step 3
Scoop the avocado into the bowl and mash with the eggs to your preferred texture (chunky or smooth).
Step 4
Add the softened cream cheese, Greek yogurt, minced shallot or red onion, and sliced green onion. Stir until well combined and creamy.
Step 5
Stir in the lemon juice, then season with sea salt and freshly ground black pepper to taste. Add lemon zest if using.
Step 6
Spoon the egg-avocado mixture onto cucumber rounds to serve as bites, or enjoy it as a spread on toast or crackers.
Step 7
Finish with optional lemon zest and chopped fresh herbs (dill, chives, or parsley) if desired.
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