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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