Avocado Egg Salad
Avocado egg salad is a great combo for serving healthy fats and protein! Everything comes together in one bowl and it is perfect for introducing a variety of textures to babies!
Servings: 2 servings
Ingredients
- 1 small ripe avocado or half of a large avocado
- 2 boiled eggs
- 1 tbsp plain Greek yogurt optional for added creaminess
- ¼ tsp garlic powder
- ⅛ tsp black pepper
- 1 lemon wedge slice optional to prevent browning if you are not serving immediately
Instructions
- Add two pre-boiled eggs to a bowl (or boil two eggs for 10 minutes and cool) and mash them in a bowl until they are crumbly.
- Add in the avocado chunks, Greek yogurt (if using), garlic powder, and black pepper and mash them together with the eggs until combined. If you are not serving immediately, squeeze in the juice of one small lemon wedge.
- Serve with bread, a tortilla, or as is!
Notes
- The lemon juice in this recipe helps prevent the avocado from browning too quickly.
- Add in finely chopped red onions for a little more texture and crunch!
- Try not to mash the avocado and eggs too much. Leave a few small pieces here in there to offer babies and toddlers a little more texture and variety!
- Add salt and pepper to taste for adults!
Nutrition
Calories: 163.63kcal | Carbohydrates: 5.46g | Protein: 8.14g | Fat: 12.7g | Saturated Fat: 2.71g | Polyunsaturated Fat: 1.61g | Monounsaturated Fat: 6.95g | Cholesterol: 186.88mg | Sodium: 68.45mg | Potassium: 322.21mg | Fiber: 3.42g | Sugar: 1.15g | Vitamin A: 333.99IU | Vitamin C: 5mg | Calcium: 40.18mg | Iron: 0.91mg