Light Avocado Egg Salad recipe

All Recipes Salad Egg Salad Recipes

Ingredients

8 eggs
½ avocado, peeled and pitted
¼ cup chopped green onion
1 teaspoon prepared yellow mustard
¼ teaspoon paprika
salt and ground black pepper to taste

Nutrition Info

186.5 calories
carbohydrate: 3.5 g
cholesterol: 372 mg
fat: 13.7 g
fiber: 1.9 g
protein: 13.3 g
saturatedFat: 3.6 g
servingSize: -
sodium: 157.4 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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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