Avocado Egg Salad
Lunch, Salad
4.9 (16)

Avocado Egg Salad

This delightful avocado egg salad incorporates only half the yolks, allowing the creamy avocado to provide a generous dose of healthy fats. Enjoy it as a filling wrap, spread it on hearty whole-grain toast, or scoop it into crisp lettuce cups for a refreshing bite.

Prep Time
15 minutes
Cook Time
0 minutes
Servings
6 servings
Calories
155
AmericanTotal: 15 minutes

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Ingredients

  • 4 large hard-boiled eggs
  • 1 tbsp fat free plain yogurt
  • 1/2 tablespoon finely chopped chives
  • 2 teaspoons red wine vinegar
  • 1/2 tsp Kosher salt
  • pinch freshly ground pepper
  • 1 tbsp light mayonnaise
  • 4 large hard boiled egg whites
  • 1 medium hass avocado

Instructions

  1. 1

    In a medium mixing bowl, blend the egg yolks together with the avocado, reduced-fat mayonnaise, yogurt, chopped chives, vinegar, salt, and pepper.

  2. 2

    Use a fork to mash the mixture until it reaches your desired consistency.

  3. 3

    Fold in the chopped egg whites and taste, adjusting the salt if necessary.

Nutrition Information

155
Calories
9g
Protein
4.5g
Carbs
12g
Fat
2.3g
Sat. Fat
132mg
Sodium
* Nutrition information is per serving (1 /2 cup egg salad)

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