Light Avocado Egg Salad

Light Avocado Egg Salad

by Rafael Baker 2 years ago
4.7 (9)
10 minutes
186.5 kcal
3.5 g carbs
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Description

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!

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
Directions
  1. 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. 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.
Nutrition Facts
serving: 4 servings
calories: 186.5 kcal
carbohydrates: 3.5 g
protein: 13.3 g
saturated fat: 3.6 g
cholesterol: 372 mg
sodium: 157.4 mg
fiber: 1.9 g
sugar: 1.1 g