Delicious avocado egg salad
If you like a creamy texture and delicious taste this avocado egg salad will be your favourite dish. Each ingredient has been chosen to offer the highest nutritional value while controlling blood sugar levels. And avocados are great for diabetics, as they’re low in carbohydrates and have a low glycemic index. This salad is rich in vitamins and minerals, and the richness of avocados and nutritious eggs will satisfy everyone’s hunger.
Prep time: 20 minutes
Serves: 6
Serving size: 1 cup (200g)
Ingredients
- Ripe avocados, 3 medium (600g) cubed
- Hard boiled eggs, 6 large (360g) chopped
- Chives, ¾ cup (15g) chopped
- Lemon juice, 2 tbsp (30ml)
- Salt, ½ tsp (2.5 g)
- Black pepper, ¼ tsp (0.5g)
- Greek yoghurt/Fat-free yoghurt, 1 cup (240g)
Method
- Peel and remove the seed from the avocados. Cube the avocados and add them to a large bowl.
- Mash the avocado cubes with a fork until it reaches your desired texture.
- Add chopped boiled eggs, chives, lemon juice, and Greek yoghurt into the bowl. Season with salt and black pepper.
- Mix all the ingredients until they are well combined.
Storage: This avocado egg salad can be stored in the refrigerator for up to 24 hours. To maintain freshness and prevent the avocado from browning it's best to store in an airtight container.
Nutritional information
Per serving:
Calories - 279kcal
Fat - 21g
Carbohydrate - 8g
Protein - 14g
Sodium - 290mg
Sugar - 8g
Fibre - 12g
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