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