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Egg and Avocado Salad

Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 3 servings


  • 4 large eggs
  • 1 1/2 tsp lemon juice, to taste
  • 3 tbsp plain Icelandic Provisions Skyr
  • 1 tsp dijon mustard
  • 1/2 cup celery (about 2 stalks), diced
  • 1/4 cup red onion, diced
  • 2 small avocados


Hard Boiled Eggs

  1. Place the eggs in a saucepan, and fill it halfway with room temperature water.

  2. Heat over medium-high heat until the water reaches a rolling boil. Remove the pan from the heat, cover, and let stand for 12 minutes.

  3. Strain the saucepan, place the eggs in a bowl of ice water, and peel. Set aside.

Egg and Avocado Salad

  1. In a medium bowl mash the avocados with the back of a large wooden spoon until almost smooth. Add lemon juice, Icelandic Provisions skyr, Dijon mustard and mix together.

  2. Stir in the celery, red onion, and hard boiled eggs mix until everything is well incorporated.

  3. Serve on whole wheat bread with lettuce and tomatoes, if desired. This can also be served on its own.

Recipe Notes

Nutrient Analysis:
Serving size: 3/4 cup Calories: 210 calories, Fat: 16 grams, Saturated fat: 3.5 grams, Carbohydrates: 10 grams, Sugar: 2 grams, Sodium: 160 milligrams, Fiber: 5 grams, Protein: 11 grams, Cholesterol: 185 milligrams