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

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