Ingredients45 m servings 156 cals
- Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Mash eggs in a bowl.
- Stir avocado, onion, and parsley into the eggs.
- Mix relish, yogurt, and mustard into egg mixture. Season with salt and black pepper.
Per Serving: 156 calories; 11.3 g fat; 6.6 g carbohydrates; 8.5 g protein; 219 mg cholesterol; 173 mg sodium. Full nutrition
ReviewsRead all reviews 8
So delicious! I used bread and butter pickles as that is what I had and green onion as I like the milder taste. I made it with all egg whites--ate it ALL for breakfast by myself. Delish!
Unbelievable! This tasted better than actual egg salad and it's filled with so much protein. I used less onion (just 1 tablespoon) and it didn't compromise the taste at all! I also added dried b...
This recipe provides a great framework, but you should definitely put your own spin on it. I doubled onion, parsley, yogurt and mustard called for. I also substituted pickled radishes for the ...
Very, very good! I like the avocado in it. I felt it needed a little more zest, though, so I added a pinch of cayenne pepper to give it a salty-sweet flavor, which blended with the avocado nic...
The recipe by itself was good. I like a little ground celery seed in mine. It was a hit with my husband, he said someone finally found a use for Greek yogurt, because it is gross by itself.
Excellent. I was in a hurry, so I used onion powder, added celery and a little garlic powder, my husband and I loved it
pretty wow! didnt think this was going to be very, but i like eggs and avo. I used dijion mustard and used no veggies because i didnt have any