Creamy Avocado Egg Salad

Creamy Avocado Egg Salad
(adapted from Skinnytaste)

This healthier twist to traditional egg salad scores big points with us! This protein and fiber packed recipe incorporates creamy avocado and just a small amount of mayo. Perfect for lunch or a light dinner that will satisfy your taste buds and keep you full.

What you’ll need:

•    4 large hard-boiled eggs, chopped

•    4 hard boiled egg whites, chopped (remove the yolks and discard)

•    1 medium avocado, cut into 1/2-inch pieces (soft, ripe avocado works best)

•    1 tbsp. light mayonnaise (we like Kraft mayo with olive oil)

•    1 tbsp. fat free plain yogurt (we prefer Greek)

•    2 teaspoons red wine vinegar (OR finely chopped Kosher dill pickle spear)

•    1/2 tbsp. finely chopped chives

•    1/2 tsp. Kosher salt

•     Pinch of freshly ground pepper


Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed. 

*Note – the best way to remove the meat of your avocado is to cut in half around the pit (feels like a ball) then gently pull apart. Then take a spoon and scoop the avocado out from around the edges of the skin.

Enjoy plain, atop one half of a whole-grain sandwich thin (shown on left) or on a whole-grain wrap, such as a Flatout whole-wheat wrap (shown on right). It also tastes great on a bed of tomatoes! 

Send us a photo on Twitter, Instagram or Facebook of your avocado egg salad! 

Ilen & Lauren Bell are the husband and wife team behind Black Fitness Today, born, in 2011, out of their motivation to change culture, build a platform and lead the charge. Their purpose is to help change the culture towards health and fitness in the African-American community, showcase those who are making an impact, and promote healthier living. They also aim to serve as a platform for African-American fitness and health professionals and enthusiasts who are otherwise overlooked in traditional fitness media.

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