Avocado Egg Salad
A healthy and delicious twist on classic egg salad, this version uses creamy avocado to replace some of the mayonnaise and add healthy fats. Perfect for a light lunch or snack.
Ingredients
Main Ingredients
- 4 large hard-boiled eggs chopped
- 0.5 medium hass avocado cut into 0.5-inch pieces
- 1 tablespoon light mayonnaise
- 1 tablespoon fat-free plain yogurt
- 0.5 tablespoon chives finely chopped
- 2 teaspoons red wine vinegar
- 0.5 teaspoon Kosher salt
- 1 pinch freshly ground pepper
Instructions
Preparation Steps
- Combine the chopped hard-boiled eggs with the avocado, light mayonnaise, yogurt, chives, red wine vinegar, salt, and pepper in a medium bowl.
- Mash everything together with a fork until well combined and creamy. Adjust seasoning as needed.
- Serve immediately on toast, in lettuce cups, or as a sandwich filling.
Notes
For a Whole30/Paleo option, swap the light mayonnaise with a compliant mayonnaise or increase the yogurt. If you don't have fat-free yogurt, regular plain yogurt can be used.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!