Workout Egg Avocado Salad
A creamy, protein-packed salad that's perfect for meal prep and post-workout nourishment.
Ingredients
Main Ingredients
- 6 large hard-boiled eggs, cooled and peeled
- 1 large ripe avocado
- 2-3 tablespoons Greek yogurt or plain yogurt (or mayo, or a mix) Use dairy-free yogurt for a dairy-free version.
- 1-2 teaspoons Dijon mustard Regular mustard can be used as a substitute.
- 0.5-1 pieces lemon (juice) You can substitute lime if needed.
- 2 tablespoons finely chopped red onion or green onion
- 2 tablespoons chopped fresh herbs (parsley, cilantro, or chives)
- 0.25 teaspoon garlic powder or 1 small grated garlic clove
- Salt and black pepper to taste
- 1 small celery stalk, finely chopped (optional crunch)
- pinch of red pepper flakes or a few jalapeño slices, minced (optional heat)
Instructions
Preparation
- Prepare hard-boiled eggs by bringing a pot of water to a boil, then simmering for 9-10 minutes. Cool them in cold water for easier peeling.
- In a medium bowl, mash the ripe avocado with a fork until it reaches your desired consistency (chunky or smooth).
- Add the Greek yogurt (or mayo), Dijon mustard, lemon juice, garlic, salt, and pepper to the mashed avocado. Stir well and taste for brightness and seasoning.
- Chop each egg into small chunks and gently fold into the avocado mixture.
- Stir in the chopped onion, celery, and fresh herbs. Adjust thickness with additional yogurt or avocado if needed.
Serving
- Serve piled high on toast, in lettuce cups, or on top of mixed greens. Enjoy as a filling snack or meal.
Notes
Store in an airtight container and consume within 1–2 days for the best flavor and freshness. For meal prep, boil a batch of eggs ahead of time.