Avocado Egg Salad
User Reviews
4.9
32 reviews
Excellent
Avocado Egg Salad
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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.
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Ingredients
- 4 large egg chopped, hard-boiled
- 4 large egg chopped (save the extra yolk for another use, hard boiled, white
- 1 medium avocado cut into 1/2-inch pieces, Hass variety
- 1 tbsp mayonnaise for Whole30 use compliant mayo, light
- 1 tbsp yogurt for Whole30/Paleo swap with more mayo, fat free, plain
- 1/2 tablespoon chives finely chopped
- 2 teaspoons red wine vinegar
- 1/2 tsp kosher salt
- pinch black pepper freshly ground
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 Information
Show Details
Serving
1/2 cup egg salad
Calories
155kcal
(8%)
Carbohydrates
4.5g
(2%)
Protein
9g
(18%)
Fat
12g
(18%)
Saturated Fat
2.3g
(12%)
Cholesterol
148mg
(49%)
Sodium
132mg
(6%)
Fiber
3g
(12%)
Sugar
0.5g
(1%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1/2 cup egg salad | |
| Calories | 155kcal | 8% |
| Carbohydrates | 4.5g | 2% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 148mg | 49% |
| Sodium | 132mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 0.5g | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
32 reviews
Excellent
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