Lunch/ Recipes/ Vegetarian

Deliciously Light Avocado Egg Salad

With healthy fats and inflammation fighting properties, avocado can give you smooth skin and glossy hair. One fruit also contains over 20% of your daily dose of Vitamin E which protects body tissue from damage by free radicals, thought to play a role in aging. Instead of buying expensive Vitamin E enriched skincare creams, eat avocados and fight aging from within!

Avocados appear to be helpful in regulating blood sugar levels. Keeping blood sugar levels stable is important in reducing your risk of diabetes. After eating half an avocado with lunch, participants had their blood glucose and insulin levels measured at specific intervals. Even though adding avocado to the meal increased its calorie and carbohydrate content, participants showed no increase in blood sugar levels when compared with those who ate a standard lunch with no avocado.

Avocado every day is an incredibly rich source of nutrients and offer nearly 20 vitamins and minerals in every serving. Of your Recommended Daily Values (RDV), one avocado typically contains:

  • 53% Vitamin K
  • 41% Folate
  • 33% Vitamin C
  • 28% Pantothenic Acid
  • 28% Potassium
  • 26% Vitamin B6
  • 21% Vitamin E
  • 19% Copper

Surprisingly, eating avocados may actually help you lose weight! A study, published in the Nutrition Journal, found that eating just half of one with lunch helped overweight people feel satisfied and full for longer after eating. Participants reported a 40% less desire to eat over a three hour period, and a 28% less desire over a five hour period after the meal. They were also more satisfied after their meal and had less desire to snack!

Deliciously Light Avocado Egg Salad

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
By Rose Serves: 4
Prep Time: 15 minutes Cooking Time: 15 minutes

This avocado egg salad is so easy to make and absolutely delicious!


  • 2 avocados
  • 8 eggs
  • a handful of dill
  • a handful of parsley
  • juice of one lemon
  • salt & pepper
  • olive oil



Cover the eggs with water in a pan. Bring to a boil, turn heat off, cover and rest for about 10 minutes.


Run under cold water and break off the shells. Cut the eggs into small cubes.


Mash the avocados in a bowl with the back of a large wooden spoon until smooth.


Mix the eggs with the avocados, herbs, lemon juice, salt, pepper and olive oil.


Serve immediately at room temperature, or refrigerate and serve cold.


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