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Avocado Egg Salad

This avocado egg salad uses half the egg yolks and adds lots of healthy fats from avocado. An easy healthy, high protein lunch!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large hard-boiled eggs chopped
  • 4 large hard-boiled egg whites chopped
  • 1 medium hass avocado cut into 0.5-inch pieces
  • 1 tablespoon light mayonnaise for Whole30 use compliant mayo
  • 1 tablespoon fat free plain yogurt for Whole30/Paleo swap with more mayo
  • 0.5 tablespoon chives finely chopped
  • 2 teaspoons red wine vinegar
  • 0.5 teaspoon Kosher salt
  • pinch freshly ground pepper

Method
 

Preparation Steps
  1. Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper in a medium bowl.
  2. Mash with a fork.
  3. Combine with egg whites and adjust salt as needed.

Notes

Serve on toast, in lettuce cups, or as a sandwich filling.