Low Sodium Avocado Egg Salad
Creamy, nutritious, and bursting with flavor, this Low Sodium Avocado Egg Salad is a heart-healthy twist on the classic recipe. By swapping out traditional mayo and salt, this version uses ripe avocados and tangy Greek yogurt to create a luscious, guilt-free base. The addition of fresh lemon juice, Dijon mustard, and a medley of crisp veggies like celery and green onions provides a delightful balance of bright acidity and satisfying crunch. Perfect as a sandwich filling, salad topper, or even a healthy snack, this no-salt-added recipe comes together in just 25 minutes and is ideal for meal prep. Packed with protein, healthy fats, and vibrant herbs, this avocado egg salad is a deliciously wholesome option for any time of day.
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Recipe Information
Ingredients
- 4 Large eggs
- 2 Ripe avocados
- 0.25 cup Plain Greek yogurt
- 1 tablespoon Fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 Celery stalk, finely chopped
- 2 Green onions, finely chopped
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped
- 0.25 teaspoon Garlic powder
Instructions
Place the eggs in a saucepan and cover with cold water by about an inch.
Bring the water to a rapid boil over medium-high heat. Once boiling, cover the saucepan and remove it from the heat. Let the eggs sit in the hot water for 10 minutes.
While the eggs are cooking, halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl.
Mash the avocado with a fork until smooth but with some chunks left for texture.
After 10 minutes, transfer the eggs to an ice bath to cool for a few minutes, then peel and roughly chop them.
Add the chopped eggs to the mashed avocado. Stir gently to combine.
Add the Greek yogurt, lemon juice, Dijon mustard, chopped celery, green onions, black pepper, parsley, and garlic powder to the avocado and egg mixture.
Mix all the ingredients until well combined. Adjust seasoning with additional lemon juice or black pepper if needed.
Serve immediately as a sandwich filling, on top of a salad, or store in an airtight container in the refrigerator for up to 2 days.
Nutrition Facts
Calories |
849 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 39.4 g | 14% | |
| Dietary Fiber | 23.0 g | 82% | |
| Total Sugars | 5.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 294 mg | 23% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2185 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
