Low-carb avocado egg salad with yoghurt

Low-carb avocado egg salad with yoghurt: a creamy recipe with egg, avocado, yoghurt, mustard and chives. Quick to make, satisfying and easy for every day.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 16 g
• Fat: 24 g
• Carbs: 4 g

Ingredients

• 4 organic eggs
• 1 avocado
• 2 tbsp yoghurt
• 1 tsp mustard
• 1 tsp lemon juice
• 1 pinch of salt
• 1 pinch of pepper
• 1 bunch of chives

Method

You’ll need: saucepan · chopping board · knife

1. Hard-boil the eggs, refresh them in cold water and peel. Then cut them into small pieces.
2. Halve the avocado, remove the stone and scoop out the flesh. Mash it coarsely or finely with a fork, depending on how you like the texture.
3. Stir the avocado with the yoghurt, mustard and lemon juice into a creamy mixture. Season to taste with salt and pepper.
4. Snip the chives into fine rings. Carefully fold the eggs and chives into the cream so the pieces stay intact.
5. Let the avocado egg salad sit in the fridge for a while. This helps the flavours come together a little better.
6. Serve the low-carb avocado egg salad with yoghurt well chilled – on its own, on cucumber slices or in crisp lettuce leaves.

Good to know

Egg salad is often heavy and boring – not this one. It's creamy, fresh and pleasantly light. Just right when you want something uncomplicated that's still good.

Swaps

Yoghurt → Greek yoghurt (more protein, creamier texture); yoghurt → skyr (more protein, less fat); chives → parsley (more vitamin C and folate); mustard → Dijon mustard without added sugar (stronger flavour with similar nutritional values)

Allergens

Contains egg, milk and mustard as allergens. Usually suitable for children if mildly seasoned; during pregnancy, only with fully cooked eggs and yoghurt made from pasteurised milk.