Description
This avocado egg salad uses half the egg yolks and adds lots of healthy fats from avocado. An easy healthy, high protein lunch!
Yield: 6servings | Serving Size: 1/2 cup egg salad
Ingredients
4largehard-boiled eggs, chopped
4largehard boiled egg whites, chopped (save the extra yolk for another use)*
1medium hass avocado, cut into 1/2-inch pieces
1tbsplight mayonnaise, for Whole30 use compliant mayo
1tbspfat free plain yogurt, for Whole30/Paleo swap with more mayo
1/2tablespoonfinely chopped chives
2teaspoonsred wine vinegar
1/2tspKosher salt
pinchfreshly 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.
Last Step:
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Nutrition
Serving: 1/2 cup egg salad, Calories: 155kcal, Carbohydrates: 4.5g, Protein: 9g, Fat: 12g, Saturated Fat: 2.3g, Cholesterol: 148mg, Sodium: 132mg, Fiber: 3g, Sugar: 0.5g
