This avocado egg salad makes use of half the egg yolks and provides plenty of wholesome fat from avocado. A simple wholesome, excessive protein lunch!
Avocado Egg Salad
The avocado makes this egg salad further creamy with out utilizing a whole lot of mayo. It’s a scrumptious protein-packed lunch that’s low in carbs and energy. Serve it on toast, in a wrap or lettuce wrap. Extra fast and simple egg salads I like to make are this traditional Egg Salad and this excessive fiber Chickpea Egg Salad.
Why This Works
- Creamy – mashed creamy avocado is the right wholesome swap for mayo that tastes good and has a easy texture.
- Wholesome Egg Salad – avocados are excessive in fiber and wholesome fat.
- Simple excessive Protein Lunch – if you would like a wholesome, excessive protein lunch that doesn’t require heating up, this can be a nice possibility.
- Matches many dietary restrictions – from keto, low-carb diets, gluten-free, weight watchers, macros and extra!
Avocado Egg Salad Substances
- Eggs: You’ll have to exhausting boil 8 eggs, however you’ll solely be utilizing 4 yolks. Save the remaining 4 yolks for one more dish. You may also use 6 complete eggs if you happen to don’t need to have leftover yolks.
- Avocado: Reduce one medium avocado into half-inch items.
- Mayo: Use one tablespoon of sunshine mayonnaise.
- Yogurt: Stir in a tablespoon of fat-free plain yogurt. Greek yogurt would work too.
- Chives: Finely chop recent chives.
- Vinegar: Purple wine vinegar provides some acidity.
- Salt and Pepper for seasoning.
Tips on how to Make Avocado Egg Salad
- In a bowl mix all of the egg yolks with the avocado, mayo, yogurt, chives, vinegar, salt, and pepper.
- Mash every part with a fork, stir within the egg whites, and alter the salt as wanted.
Serving Strategies
- Wraps: You need to use any form of wrap or tortilla for this egg salad.
- Low Carb: Should you’re on a gluten-free weight-reduction plan or trying to scale back energy or carbs, this wholesome avocado egg salad is fantastic in a lettuce wrap utilizing iceberg lettuce leaves for crunch or hollowed-out tomato.
- Inexperienced Salad: Serve the eggs over blended greens and drizzle some further vinegar over it.
- Avocado Egg Salad Sandwich: Sandwich the egg combination between two items of your favourite whole-grain bread. Add bacon, lettuce, and tomatoes for a spin on a BLTA. Or make an open-faced sandwich serving it on sourdough bread toast.
- Snack: Serve this dish on crackers or mini bell peppers.
- Breakfast: This avocado egg salad recipe even works for breakfast if served on toast.
Want recommendations on making excellent exhausting boiled eggs?
Try these easy directions for my foolproof range high technique for making excellent exhausting boiled eggs each time. If in case you have an electrical stress cooker, attempt my Instantaneous Pot Laborious Boiled Egg Recipe which peels really easy.
Tips on how to Retailer
After I make this avocado egg salad, I often plan on consuming it the day of so it’s freshest and the avocados don’t brown. Nonetheless, leftovers final about 2 days within the fridge saved in an hermetic container. The avocado could flip somewhat brown, but it surely’ll nonetheless be suitable for eating. You might need to stir in some lemon juice and press a layer of plastic wrap on the salad earlier than protecting it with the lid to forestall it from browning.
Variations:
- Protein: Add diced rooster for further protein. Or if you happen to dislike eggs, swap them for rooster.
- Vinegar: Swap purple wine vinegar for apple cider vinegar or lemon juice.
- Creaminess: Should you don’t like cooking with mayonnaise, substitute extra yogurt.
- Contemporary Herbs: Sub recent dill, inexperienced onions or parsley for chives.
- Mustard: Combine in some Dijon for somewhat tang.
- Onions: Add purple onions or scallions.
- Latin-Impressed: Change up the flavors by changing the vinegar and chives with lime juice and cilantro.
- Whole30 Egg Salad: Omit the yogurt and use all Whole30-compliant mayo.
Extra Egg Salad Recipes:
Yield: 6 servings
Serving Measurement: 1 /2 cup egg salad
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Mix the egg yolks with the avocado, gentle mayo, yogurt, chives, vinegar, salt and pepper in a medium bowl.
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Mash with a fork.
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Mix with egg whites and alter salt as wanted.
Final Step:
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Serving: 1 /2 cup egg salad, Energy: 155 kcal, Carbohydrates: 4.5 g, Protein: 9 g, Fats: 12 g, Saturated Fats: 2.3 g, Ldl cholesterol: 148 mg, Sodium: 132 mg, Fiber: 3 g, Sugar: 0.5 g
