Paleo Egg Salad With Avocado
This Paleo Egg Salad with Avocado is a delicious and healthy twist on a classic dish. Packed with protein and healthy fats, it's perfect for a quick and satisfying meal.
Ingredients
- 4 hard-boiled eggs, chopped
- 1 ripe avocado, diced
- 1/4 cup diced red onion
- 2 tablespoons chopped fresh parsley
- 2 tablespoons paleo mayonnaise
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chopped eggs, diced avocado, diced red onion, and chopped parsley.
- In a small bowl, mix together the paleo mayonnaise, Dijon mustard, salt, and pepper.
- Pour the dressing over the egg mixture and gently toss to combine.
- Adjust seasoning to taste.
- Serve the egg salad on its own, or enjoy it wrapped in lettuce leaves or with your favorite paleo bread.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 0 minutes
- Total time:
- 10 minutes
- Cooking method
- No cooking required
Nutritional facts per 1 serving
- Calories
- 250
- Protein
- 15g
- Fat
- 20g
- Carbohydrates
- 8g
Supplies
Large mixing bowl Small mixing bowl Spoon
Tools
Knife Cutting board
Serving suggestions
Serve the Paleo Egg Salad with Avocado on a bed of mixed greens for a light and refreshing meal.
Tips & tricks
For extra flavor, add a splash of fresh lemon juice to the egg salad before serving.
Cost
$8