Eggs-ellent Salad

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Course: Main Course
Keyword: protein, vegetable
Servings: 4 per container
Calories: 140kcal


  • 4 hard boiled eggs
  • 1 medium avocado
  • 2 tbsp. lemon juice
  • 1 tbsp. dijon mustard
  • 1 tsp. fresh or dried parsley
  • 1/2 tsp. black pepper


  • Mix the avocado, lemon juice, and dijon mustard together in a small bowl.
  • Peel the hard boiled eggs.
  • Roughly chop the peeled eggs into chunks or mash with a fork into a second bowl.
  • Add herbs and dressing to the chopped eggs and mix well.
  • Serve with whole grain crackers or whole wheat bread.


Serving: 0.5cup | Calories: 140kcal | Carbohydrates: 4g | Protein: 7g | Fat: 11g | Saturated Fat: 2.5g | Cholesterol: 185mg | Sodium: 105mg | Potassium: 251mg | Fiber: 3g | Calcium: 34mg | Iron: 1mg