Recipe of Healthier avocado egg salad in 31 Minutes for Beginners

Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, healthier avocado egg salad. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Healthier avocado egg salad is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Healthier avocado egg salad is something which I have loved my whole life.

Avocado Egg Salad is an easy & healthy low carb twist on the classic recipe. Creamy, delicious & the perfect lunch or snack using leftover hard boiled eggs. This super flavorful Avocado Egg Salad is made with super simple ingredients.

To get started with this recipe, we must first prepare a few components. You can have healthier avocado egg salad using 10 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Healthier avocado egg salad:

1. Take 8 eggs
2. Prepare 1 avocado
3. Take 1 can of tuna
4. Make ready 1 zucchini
5. Make ready 1 tbsp capers
6. Make ready 1 tbsp coconut grease
7. Prepare 1 1/2 tbsp sour cream
8. Take 1 olive oil
9. Get 1 balsamic vinnegar
10. Make ready 1 salt and pepper

Avocado provides plenty of creaminess and more flavor than mayo, making it the perfect way to update a classic! Avocado makes a delicious and nutritious addition to egg salad and thanks to its naturally creamy texture, you can enjoy egg salad without the adding mayo! It's packed full of fiber thanks to the avocado and is great if you are on a low-carb, paleo or keto diet or if you simply want a healthy salad. Replacing mayonnaise with avocado in this Avocado Egg Salad gives your egg salad a nutritional boost without comprimising in flavour and texture.

Instructions to make Healthier avocado egg salad:

1. Put the eggs in water and let them boil for 10-15 minutes. Then leave them in cold water to cool down.
2. Wash the zucchini and cut it in half, then cut it across into thin pieces. Put the coconut grease in the pan and cook the zucchini for 8-12 min.
3. While the eggs and zucchini are cooking, use the spoon to 'empty' avocado. Put it in a bowl with sour cream and mash them together to get a more smooth mixture.
4. Peal the eggs and finely cut them into a salad bowl. Add zucchini, tuna (without the oil) and capers.
5. Now add the avocado mixture. Add also some salt and pepper, olive oil and balsamic vinnegar to taste.
6. The salad is ready! You can eat it as a main dish or as a side dish to meat, fish… The eggs make the dish a little heavy, but it is still a very healthy lunch/dinner!

This Avocado Egg Salad is a perfect sandwich filler, great for topping toast, spreading on veggies or just eating by the spoonful! Avocado egg salad takes classic egg salad up a notch. In addition to the avocado, we add a little mayonnaise for moisture, celery for crunch, fresh herbs and a small amount of lemon juice to brighten things up. If you are not a fan of mayonnaise, leave it out completely or substitute with plain yogurt. This avocado egg salad takes your classic egg salad recipe and adds healthy avocado for a creamy, nutritious and tasty new recipe you're sure to love.

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