By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 2
309 cal · 45 min
Skinny Egg and Avocado Salad
Recipe GLPRe3371be3a4f2ef
A light and protein-rich salad combining hard-boiled eggs, creamy avocado, and Greek yogurt dressed with olive oil. Perfect as a refreshing appetizer, side dish, or light lunch that's naturally gluten-free and vegetarian.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
3 large eggs
1/2 avocado, chopped
3 tablespoons Greek yogurt
2 tablespoons extra virgin olive oil
Salt to taste
Black pepper to taste
Directions
Bring a pot of water to a boil. Gently place the eggs in the boiling water and cook for 7-8 minutes for firm yolks. Remove eggs with a slotted spoon and transfer to a bowl of ice water to cool completely, about 5 minutes. Peel and chop the cooled eggs into bite-sized pieces.
In a medium bowl, whisk together the Greek yogurt, olive oil, salt, and black pepper until smooth and well combined.
Add the chopped hard-boiled eggs and avocado to the yogurt dressing. Gently fold everything together until all ingredients are evenly coated, being careful not to mash the avocado.
Taste and adjust seasonings as needed. Serve immediately as a salad on its own, as a topping for gluten-free crackers, or in a gluten-free wrap.
Comments
Every ingredient is a staple at every Charlotte chain from Harris Teeter to ALDI, and costs work out to roughly $3–3.50 per serving: eggs and avocado are the main expense, offset by cheap Greek yogurt and olive oil. The stated 45 minutes is wildly inflated—boiling eggs takes 10–12 minutes plus cooling, and assembly is another 5 minutes, so real time is 20–25 minutes tops. This is a straightforward, no-fuss salad that reheats poorly but works fine as a same-day lunch and fits easily into a weeknight rotation without special equipment or attention.
Sign in or create a free account to add your review.
