Ingredients
Scale
- 6 large eggs
- 2 medium ripe avocados
- 3 tablespoons plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon extra virgin olive oil
- 4.5 tablespoons finely chopped celery
- 1.5 tablespoons finely chopped fresh parsley or dill
- ¼ teaspoon ground cumin
- Sea salt and black pepper to taste
Instructions
- Boil the eggs in a medium saucepan covered with cold water. Bring to a boil, cover, turn off heat, and let stand for 10-13 minutes.
- Cool the eggs in an ice water bath for at least 5 minutes before peeling.
- Halve avocados, scoop out the flesh into a mixing bowl, and mash with Greek yogurt, lemon juice, and olive oil until desired consistency is reached.
- Chop cooled eggs and fold them into the avocado mixture along with chopped celery, herbs, cumin, salt, and pepper.
- Serve immediately on greens or in wraps.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Boiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 370mg