Ingredients
1 avocado
3 boiled eggs
2 tablespoons Greek yogurt
1/2 cup chives (chopped)
Juice from half a lemon
Extra virgin olive oil (to taste)
Salt (to taste)
Pepper (to taste)
Instructions
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Boil the eggs by placing them in a pot of water, bringing it to a boil, and simmering for 9-10 minutes. Once cooked, peel and set aside.
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Mash the avocado with a fork until smooth but still slightly chunky.
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Chop the boiled eggs into small pieces and add to the mashed avocado.
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Stir in Greek yogurt, chopped chives, and lemon juice.
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Drizzle with extra virgin olive oil and season with salt and pepper to taste.
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Serve immediately on toast, in a wrap, or with fresh veggies.
Notes
For a spicier version, add chopped jalapeño or hot sauce.
Store leftovers in an airtight container for up to 1-2 days, though the avocado may brown over time.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling the eggs)
- Category: Salad, Low-Carb
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
