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Avocado Egg Salad
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.
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: 155kcal, Carbohydrates: 4.5g, Protein: 9g, Fat: 12g, Saturated Fat: 2.3g, Cholesterol: 148mg, Sodium: 132mg, Fiber: 3g, Sugar: 0.5g
- WW Points: 2