Light Avocado Egg Salad

4.5
(110)

I love egg salad but was always looking for a healthier option for the mayo. I had an abundance of avocados one day and decided to experiment. I'm sure glad I did! Serve with crackers, bread, or just by itself. Hope you enjoy this recipe as much as I do!

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Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
15 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 8 eggs

  • ½ avocado, peeled and pitted

  • ¼ cup chopped green onion (Optional)

  • 1 teaspoon prepared yellow mustard

  • ¼ teaspoon paprika

  • salt and ground black pepper to taste

Directions

  1. Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Chop eggs and transfer to a salad bowl.

  2. Mash avocado in a separate bowl using a fork. Mix mashed avocado, yellow mustard, and paprika into eggs until thoroughly combined. Season with salt and black pepper.

Cook's Note:

A whole small avocado will work too. You can always add red pepper flakes for a kick. This recipe is very versatile!

Nutrition Facts (per serving)

187 Calories
14g Fat
4g Carbs
13g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 187
% Daily Value *
Total Fat 14g 18%
Saturated Fat 4g 18%
Cholesterol 372mg 124%
Sodium 157mg 7%
Total Carbohydrate 4g 1%
Dietary Fiber 2g 7%
Total Sugars 1g
Protein 13g
Vitamin C 4mg 19%
Calcium 62mg 5%
Iron 2mg 12%
Potassium 278mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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