Recipe of Healthier avocado egg salad in 20 Minutes for Family

Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, healthier avocado egg salad. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Healthier avocado egg salad is one of the most popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Healthier avocado egg salad is something which I’ve loved my entire 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 begin with this recipe, we must prepare a few components. You can cook healthier avocado egg salad using 10 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Healthier avocado egg salad:

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

Steps 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.

So that’s going to wrap it up for this special food healthier avocado egg salad recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!