Plant-Based

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).

Servings
4
Prep Time
15 min
Duration
15 min

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
  • Cholesterol Content 0 mg
  • 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
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g