Description
A creamy and nutritious salad combining ripe avocados and hard-boiled eggs, perfect for a healthy lunch or snack.
Ingredients
Scale
- 2 ripe avocados
- 4 hard-boiled eggs
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped green onions or chives (optional)
Instructions
- Peel and mash the avocados.
- Chop the hard-boiled eggs.
- Stir in the Dijon mustard and lemon juice.
- Season and garnish.
- Serve immediately on bread, lettuce, or as is.
Notes
For best texture, use ripe avocados. Store in an airtight container in the fridge for up to two days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 300mg