Estimated reading time: 4 minutes
Get ready to indulge in the perfect combination of creamy avocado and protein-packed eggs with this quick and easy avocado egg salad recipe.
It’s the ultimate healthy and filling keto-friendly dish with approximately 12 grams of protein per serving.
High-Protein Diets With Eggs
One large egg equals 7.5 grams of protein, with a yolk more than the egg white.
However, the egg has more egg white, meaning the whites have more protein than the yolk in a large egg.
Either way, eggs are healthy and cheaper than meat and seafood protein sources.
Protein is essential to build healthy muscles and repair cells and tissues in the human body.
A protein-rich diet also helps people avoid snacking between meals, keeping the body satiated longer.
Related: The Best 8 High-Protein Foods
Avocado Facts In Canada
I do know that avocados are a superfood, but there were other facts I was unsure about.
I’m not an avocado expert, so I dug around and found some fun facts about this fruit.
Yes, avocado is a fruit, and I had no idea.
Julie from Vince’s Market wrote a fantastic facts post about avocados, such as:
- The Avocado Is A Fruit And More Specifically, A Berry
- Avocados are a climacteric fruit that needs to be loved to grow!
- They’ll Tell You When They’re Ripe and Ready!
- Avocados Are Highly Nutritious!
- An Anti-Aging Powerhouse!
- Avocados Taste Good!
How To Make Avocado Egg Salad
Ingredients
- One ripe avocado
- 4 hard-boiled eggs peeled (approx 30g protein for all 4)
- 1 spring onion
- 2 tsp fresh lemon juice or bottled real lemon juice
- 1 dill pickle
- 1 tsp Tajin spice
- 1 tsp paprika
- 1 tbsp Dijon mustard or my favorite Inglehoffer Creamy Dill Mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3/4 cup mayo (approx 17.7g protein) or protein Greek Yogurt (approx 12 g protein)
Instructions
- In a medium pot, add four large eggs and boil, then set the timer for 6 minutes. Rinse with cold water to cool, then peel the eggs.
- Slice a ripe avocado in half, remove the pit, and scoop out the avocado into a bowl.
- Add a spring onion and dill pickle to the bowl with the avocado and chopped hard-boiled eggs.
- Add mayo or Greek yogurt, Dijon mustard, paprika, tajin spice, salt, pepper, and lemon juice.
- Mix the ingredients until combined.
- Refrigerate for 15 minutes to chill, then serve.
Cinnamon Meringue Petit Fours
Petit Fours are bite-sized cakes that you can hold in one hand and pop in your mouth. This is a simple cinnamon petit four recipe that doesn’t cost much to make.
Ingredients
- 2 cups icing sugar plus 1/3 cup for dusting
- 1teaspoon ground cinnamon
- 1 cup ground almonds
- Grated zest of 2 lemons
- 4 eggs
- 1 tablespoon caster sugar
- 1 cup whipping cream (filling)
Instructions
- Preheat oven Oven temp 160oC/325oF
- Line 2 baking trays with parchment paper
- Mix icing sugar, cinnamon, almonds and zest of lemon
- In a separate bowl , whisk egg whites until they reach the soft peak stage.
- Now continue whisking eggs and gradually add the caster sugar until stiff peaks start to form
- Fold in the icing sugar mixture
- Place mixture into piping bag (or freezer bag with end cut off)
- Pipe onto trays as small well-spaced oval balls.
- Bake for 10 mins then switch off the oven and let them cool in the oven. Once cooled dust with icing sugar and fill with whipped cream. (Whip one cup of whipped cream in mixer until it forms peaks) then top with a second meringue. You can add sugar to your whipped cream if you want to add more sweetness but I don’t.
