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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.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large hard-boiled eggs chopped
  • 4 large hard-boiled egg whites chopped (save the extra yolks for another use)
  • 1 medium Hass avocado cut into 0.5-inch pieces
  • 1 tbsp light mayonnaise for Whole30 use compliant mayo
  • 1 tbsp fat free plain yogurt for Whole30/Paleo swap with more mayo
  • 0.5 tbsp finely chopped chives
  • 2 tsp red wine vinegar
  • 0.5 tsp Kosher salt
  • 1 pinch freshly ground black pepper

Method
 

Preparation Steps
  1. Combine the egg yolks with the avocado, light mayonnaise, yogurt, chives, red wine vinegar, Kosher salt, and freshly ground pepper in a medium bowl.
  2. Mash with a fork until the avocado is creamy and mixed well with the other ingredients.
  3. Gently fold in the chopped egg whites and adjust salt to taste, if needed. Serve immediately or chill.

Notes

This avocado egg salad is perfect for a quick lunch. Enjoy it on whole-grain toast, in a lettuce cup, or as part of a sandwich. For Whole30, ensure all ingredients, especially mayonnaise and yogurt, are compliant.