Avocado Egg Salad Recipe - Clean Eating - Clean Eating Magazine

Avocado Egg Salad

This chunky, textured and creamy avocado egg salad nixes the mayo, but tangy Dijon mustard gives it an added kick (and won't deposit itself on your hips).
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avocado egg salad

Avocado Egg Salad

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 10 hard-boiled egg whites, diced
  • 1/3 cup onions, diced
  • 1/2 cup celery, diced
  • 8 tbsp avocado, mashed
  • 1 tbsp Dijon mustard
  • 1 tsp paprika
  • 1/2 tsp ground black pepper
  • Pinch sea salt (optional)

Preparation

  1. In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.

Nutrition Information

  • Serving Size: 1/2 cup
  • Calories: 100
  • Carbohydrate Content: 6 g
  • Fat Content: 4.5 g
  • Fiber Content: 3 g
  • Protein Content: 10 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 300 mg
  • Sugar Content: 2 g