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This avocado egg salad uses half the yolks and lots of healthy fats from the avocado. You can serve this as a wrap, on whole-grain toast or in a lettuce cup.

Avocado Egg Salad

4.84 from 6 votes
This avocado egg salad uses half the yolks and lots of healthy fats from the avocado. You can serve this as a wrap, on whole-grain toast or in a lettuce cup.
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 6 servings
Course: Lunch, Salad
Cuisine: American

Ingredients

  • 4 large hard-boiled eggs (chopped)
  • 4 hard boiled egg whites (chopped (save the rest for another use)*)
  • 1 medium hass avocado (cut into 1/2-inch pieces)
  • 1 tbsp light mayonnaise (for Whole30 use compliant mayo)
  • 1 tbsp fat free plain yogurt (for Whole30/Paleo swap with more mayo)
  • 1/2 tablespoon finely chopped chives
  • 2 teaspoons red wine vinegar
  • 1/2 tsp Kosher salt
  • pinch freshly ground pepper

Instructions

  • Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper.
  • Mash with a fork.
  • Combine with egg whites and adjust salt as needed.

Nutrition

Serving: 1/2 cup, Calories: 155kcal, Carbohydrates: 4.5g, Protein: 9g, Fat: 12g, Saturated Fat: 2.3g, Cholesterol: 148mg, Sodium: 132mg, Fiber: 3g, Sugar: 0.5g
- WW Points: 2