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).
Author:
Updated:
Original:
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

Related Recipes

Roasted Pepper & Avocado Soup

Roasted Pepper & Avocado Soup

Creamy avocado and slow-cooked peppers make a delicious combination in this rich, velvety soup. Serve it right out of the slow cooker or refrigerate and serve cold.

Avocado Egg Salad recipe

Avocado Egg Salad

This super-simple avocado egg salad is packed with lots of protein and plenty of healthy fats.

Asparagus-Avocado-Sushi

Asparagus & Avocado Sushi

Asparagus and avocado join forces with tender strips of shiitake mushroom for spring-perfect rolls (and a side of quick-pickled ginger) your family will love!

greens-salad

Bitter Greens Salad 
with Egg

Reach for bitter greens such as radicchio, endive, dandelion or frisée to make this fresh salad that's topped with cooked eggs for a bonus protein kick.