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Workout Egg Avocado Salad

Creamy, protein-packed egg and avocado salad perfect for post-workout meals.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 bowls
Course: Lunch, Snack
Cuisine: American, Healthy
Calories: 320

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 1 ripe avocado
  • 3 tbsp Greek yogurt plain
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice freshly squeezed
  • 2 green onions finely chopped
  • 0.25 tsp salt
  • 0.25 tsp black pepper
  • Optional garnish paprika, parsley, microgreens

Equipment

  • Mixing bowls
  • Knife
  • Cutting board
  • Fork

Method
 

  1. Place eggs in a saucepan, cover with cold water, bring to boil. Cover and remove from heat; let sit 10–12 minutes. Transfer to ice bath and peel.
  2. Cut avocado in half, remove pit, scoop flesh into a mixing bowl, and lightly mash with a fork.
  3. Add Greek yogurt, Dijon mustard, and lemon juice to avocado; stir until creamy.
  4. Roughly chop boiled eggs and gently fold into avocado mixture.
  5. Mix in chopped green onions; season with salt and black pepper. Add optional garnish if desired.
  6. Serve immediately on toast, in wraps, or as a salad bowl. Store leftovers in airtight container for up to 2 days.

Notes

Use ripe avocado for best creaminess. Adjust Greek yogurt for desired consistency.