High-Protein Avocado Egg Salad
This high-protein avocado egg salad skips the mayo and uses Greek yogurt, Dijon, fresh dill, and dill pickle juice for a creamy, tangy, protein-packed egg salad. Ready in 20 minutes.
Servings: 4
Equipment
- Medium-size bowl
- Pot
Ingredients
- 2 avocados diced
- 3 hard-boiled eggs diced
- 1 tbsp shallots or red onion finely chopped
- 1 tbsp dill chopped
- 2 tbsp finely diced pickles
- 1 tbsp dill pickle juice
- 1/2 tbsp spicy or regular dijon mustard feel free to add more if you like mustard flavor
- ¼ cup plain Greek yogurt can sub with cottage cheese too
- 1/2 tsp salt
- a few grinds of fresh cracked pepper and/or everything but the bagel seasoning
Instructions
- Put a medium-sized pot of water to boil on the stove.
- Gently lower the eggs into the boiling water and boil 8–9 minutes for jammy/creamy yolks, and 10–12 minutes for fully hard-boiled eggs.
- Submerge the eggs into an ice bath for 5 minutes. Peel the eggs.
- In a small bowl, mix the diced avocado, diced eggs, finely chopped onion, dill, dill pickle juice, mustard, yogurt, salt, and pepper. Stir to combine.
- Taste and adjust the seasonings if needed. Enjoy!
Notes
- This recipe is very customizable: Add more or less pickle juice depending on your taste, bump up the amount of salt, pepper, onion, or mustard to your liking
- Storage instructions: This is best made fresh, but it will last for 1 to 2 days in the fridge. After that, avocados will start to brown.