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Light Avocado Egg Salad Recipe

Recipe by: 106a802496d678ba

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In40 m
  • 1Place 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.
  • 2Mash 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.
Footnotes
  • Cook's Note:
  • A whole small avocado will work too. You can always add red pepper flakes for a kick. This recipe is very versatile!
Ingredients
  • 4 servings
  • 186 cals
  • 8 eggs
  • 1/2 avocado, peeled and pitted
  • 1/4 cup chopped green onion (optional)
  • 1 teaspoon prepared yellow mustard
  • 1/4 teaspoon paprika
  • salt and ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    186
    9%
  • Fat:
    13.7
    21%
  • Carbs:
    3.5
    1%
  • Protein:
    13.3
    27%
  • Cholesterol:
    372
    124%

Based on a 2,000 calorie diet

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