What can I say? After the large meals and treats that often come with holidays, I always end up feeling as if my body needs a reprieve from it all. Especially when there's a few more still just around the corner!
This avocado egg salad is the perfect way to fill my plate and I with the good stuff while keeping it light, healthy, and super delicious. I've been a huge fan of avocado for a while now, but lately's it's almost been out of control. So much so that I'm now putting in my egg salad!
That might sound a little strange, but hear me out. Avocados are often a great swap for mayonnaise because of their creamy texture. Plus, those avocados have a lot more vitamins than you'll find in mayo anyway. So it's just a win, win.
My mom and I are constantly arguing over fat, calories, and how I can eat avocados the way that I do without feeling guilty. She's from a generation where 'fat' and 'calories' are bad words. It's been engrained into her so much so that no matter what I say or what proof I throw in her direction, she just won't listen.
So this is for you mom! Eat your dad-gum avocados and be happy about it!
An avocado generally contains 30 grams of fat, but 20 of these fat grams are health-promoting monounsaturated fats. Plus, avocados contain 80 nutrients including every B vitamin except for B12 and a lot of other really great stuff. Essentially the high good fat content of an avocado is what helps those nutrients to be absorbed into your body. Bam.
I served my avocado egg salad with multi-grain brown rice crackers and some fresh veggies for dipping and scooping. But,this would also be great on a sandwich or in any other way that you might use egg salad.
Trust me, this stuff is wonderful and good for you too!
Avocado Egg Salad
Servings: 4 • Size: About 1/2 Cup • Calories: 132.1 • Fat: 9.7 g • Carb: 4.6 g • Fiber: 3 g • Protein: 7.9 g • Sugar: 0.5 g • Sodium: 144.5 mg
2 Whole Eggs, Hardboiled
4 Egg Whites, Hardboiled
1 Avocado, Skinned & Pitted
2 Tbsp. Chives, Chopped
1 Tbsp. Light Mayonnaise
1 Tbsp. Plain Fat Free Greek Yogurt
1/2 Tbsp. White Wine Vinegar
1/2 Tbsp. Yellow Mustard
Salt & Pepper to Taste
Mix everything up in a medium bowl until the desired consistency is reached.
I like mine to be creamy but with a few pieces of egg and avocado still found.
Enjoy as you would any egg salad!
Store in an airtight container in the fridge for 3-5 days.