This post may contain affiliate links. Read my disclosure policy. This avocado egg salad recipe uses half the egg yolks and incorporates healthy fats from avocado. It’s a simple, high-protein lunch option that is low in carbs and calories. The avocado adds a creamy texture without the need for excessive mayo. Serve this delicious salad on toast, in a wrap, or lettuce wrap for a satisfying meal.
Why This Recipe Works:
– Creamy texture: Mashed avocado serves as a healthy alternative to mayo, providing a smooth and delicious consistency.
– Healthy ingredients: Avocados are rich in fiber and healthy fats, making this egg salad a nutritious choice.
– High protein lunch option: This dish is perfect for a quick and easy, protein-packed meal that doesn’t require heating.
– Dietary flexibility: This avocado egg salad fits many dietary restrictions, including keto, low-carb, gluten-free, and weight watchers diets.
Ingredients:
– 4 hard-boiled eggs (using only 4 yolks)
– 1 medium avocado, diced
– 1 tbsp light mayonnaise
– 1 tbsp fat-free plain yogurt
– Fresh chives, finely chopped
– 1 tsp red wine vinegar
– Salt and pepper, to taste
Instructions:
1. In a bowl, combine the egg yolks, avocado, mayo, yogurt, chives, vinegar, salt, and pepper. Mash with a fork until well mixed.
2. Stir in the egg whites and adjust seasoning as needed.
3. Serve the avocado egg salad on toast, in a wrap, lettuce wrap, or any other preferred serving option.
Variations:
– Protein boost: Add diced chicken for extra protein.
– Flavor variations: Swap red wine vinegar for apple cider vinegar or lemon juice, or add in fresh herbs like dill or parsley for a different taste.
– Creaminess options: Substitute more yogurt for mayonnaise if desired.
Storage:
Leftovers can be stored in the refrigerator for up to 2 days in an airtight container. To prevent browning, add lemon juice and press a layer of plastic wrap directly onto the salad before sealing with the lid.
Enjoy this avocado egg salad for a delicious and nutritious lunch option!
