Low Sodium Avocado Egg Salad
Elevate your lunch or snack routine with this creamy and nutritious Low Sodium Avocado Egg Salad—a heart-healthy twist on a classic favorite! Featuring the rich, buttery goodness of ripe avocados and the protein-packed power of hard-boiled eggs, this salad skips the excess sodium without sacrificing flavor. Greek yogurt and a splash of fresh lemon juice add tangy, velvety smoothness, while crunchy celery, green onions, and a hint of garlic powder create a satisfying texture and depth of flavor. Perfect as a sandwich filling, a topping for crisp greens, or enjoyed straight from the bowl, this recipe comes together in just 25 minutes and is an irresistible option for meal preps or light meals. Packed with wholesome ingredients and bursting with fresh, herby notes, this low sodium egg salad proves that healthy eating can be both indulgent and delicious.
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Ingredients
- 4 Large eggs
- 2 Ripe avocados
- 0.25 cup Plain Greek yogurt
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 Celery stalk, finely chopped
- 2 Green onions, finely chopped
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
- 0.25 teaspoon Garlic powder
Directions
Step 1
Place the eggs in a saucepan and cover with cold water by about an inch.
Step 2
Bring the water to a rapid boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
Step 3
While the eggs are cooking, halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl.
Step 4
Mash the avocado with a fork until smooth but with some chunks left for texture.
Step 5
After 10 minutes, transfer the eggs to an ice bath to cool for a few minutes, then peel and roughly chop them.
Step 6
Add the chopped eggs to the mashed avocado. Stir gently to combine.
Step 7
Add the Greek yogurt, lemon juice, Dijon mustard, chopped celery, green onions, black pepper, parsley, and garlic powder to the avocado and egg mixture.
Step 8
Mix all the ingredients until well combined. Adjust seasoning with additional lemon juice or black pepper if needed.
Step 9
Serve immediately as a sandwich filling, on top of a salad, or store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
| Serving size | (717.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 849.0 |
| Total Fat 66.5g | 0% |
| Saturated Fat 13.3g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 750.1mg | 0% |
| Sodium 525.7mg | 0% |
| Total Carbohydrate 39.4g | 0% |
| Dietary Fiber 23.0g | 0% |
| Total Sugars 5.9g | |
| Protein 37.7g | 0% |
| Vitamin D 160IU | 0% |
| Calcium 293.5mg | 0% |
| Iron 6.7mg | 0% |
| Potassium 2185.3mg | 0% |
Source of Calories