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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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
- 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