This avocado egg salad uses half the egg yolks and adds lots of healthy fats from avocado. An easy healthy, high protein lunch!
Ingredients
- 4 large hard-boiled eggs, chopped
- 4 large hard boiled egg whites, chopped (save the extra yolk for another use)*
- 1 medium hass avocado, cut into 1/2-inch pieces
- 1 tbsp light mayonnaise, for Whole30 use compliant mayo
- 1 tbsp fat free plain yogurt, for Whole30/Paleo swap with more mayo
- 1/2 tablespoon finely chopped chives
- 2 teaspoons red wine vinegar
- 1/2 tsp Kosher salt
- pinch freshly ground pepper
Directions
- Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper in a medium bowl.
- Mash with a fork.
- Combine with egg whites and adjust salt as needed.
