“Recipe of the Week: Mashed Avocado Egg Salad”

Mashed-Avocado-Egg-Salad-copyMashed Avocado Egg Salad


  • 4 large hard boiled eggs, cooled and peeled
  • 1/2 avocado (about 100 grams)
  • 1 teaspoon Dijon mustard
  • 1/2 of a small lime or lemon, juiced
  • Salt and pepper to taste

Optional Toppings & Garnishes

  • Sliced tomatoes
  • Lettuce leaves
  • Sprinkle of fresh parsley
  • Za’atar spices
  • Extra sea salt


Add hard boiled eggs, avocado, dijon mustard, lime/lemon juice, and salt and pepper to a small bowl and mash with the back of a fork until fully combined.

If desired, serve on a slice of toasted bread with tomato, lettuce, a sprinkle of fresh herbs or dried spices, and a pinch of coarse sea salt. Can also be served on a bed of lettuce.

Serve immediately and eat the same day you prepare it.

NOTE: Nutrition information doesn’t include bread and optional toppings and garnishes. Remember to log those separately if you make this dish.

Nutrition Information

Serves: 2 |  Serving Size: 1/2 egg salad

Per serving: Calories: 205; Total Fat: 14g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 370mg; Sodium: 348mg; Carbohydrate: 5g; Dietary Fiber: 3g; Sugar: 0g; Protein: 13g

Nutrition Bonus: Potassium: 194mg; Iron: 10%; Vitamin A: 12%; Vitamin C: 9%; Calcium: 4%