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Avocado Egg Salad
4.91
from
11
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
mins
Cook Time:
0
minutes
mins
Total Time:
15
minutes
mins
Yield:
6
servings
Course:
Lunch, Salad
Cuisine:
American
Ingredients
4
large
hard-boiled eggs
(chopped)
4
large
hard boiled egg whites
(chopped (save the extra yolk 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 in a medium bowl.
Mash with a fork.
Combine with egg whites and adjust salt as needed.
Nutrition
Serving:
1
/2 cup egg salad
,
Calories:
155
kcal
,
Carbohydrates:
4.5
g
,
Protein:
9
g
,
Fat:
12
g
,
Saturated Fat:
2.3
g
,
Cholesterol:
148
mg
,
Sodium:
132
mg
,
Fiber:
3
g
,
Sugar:
0.5
g
- WW Points:
2