This Avocado Egg Salad makes a tasty low carb, vegetarian lunch that’s a fun twist on traditional egg salad! The combination of avocado and eggs is not only delicious, it’s also very filling and will keep your hunger satisfied until your next meal. I think this works great for lunch but could also be served for breakfast or brunch as well. I like to eat this year-round, but with Easter coming up I have to mention that this recipe is a great way to use up leftover Easter eggs!
Better yet, each satisfying ½ cup serving is just 169 calories, 4 grams of carbs or 2 WW Points
How should I serve this Avocado Egg Salad?
This tasty egg salad is perfect for lunch, brunch, breakfast, or a snack. Here are some ideas on how to serve it:
- on toast
- on a sandwich
- in a lettuce wrap
- on crackers
- over a green salad
- in a pita or tortilla
- as a dip with celery, cucumbers, melba toasts, tortilla chips, or pita chips
Avocado Egg Salad
Ingredient:
- 6 large eggs
- 5 oz peeled, pitted ripe avocado, (for me this is a medium sized avocado once the peel and pit are removed)
- 1 tablespoon lemon juice
- 2 tablespoons plain nonfat Greek yogurt, I use Fage 0%
- 1 teaspoon mustard
- ¼ teaspoon salt, (or more to taste)
- ⅛ teaspoon black pepper, (or more to taste)
- 1 tablespoon chopped chives
Instructions
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To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes.
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While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for several minutes until fully cold. Peel the eggs under cold running water. Chop/dice the eggs into small pieces (I like to mix smaller and larger pieces).
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Mash the avocado using a fork and transfer it to a mixing bowl. Add the lemon juice and stir until well combined. Add the Greek yogurt, mustard, salt, pepper, and chives and stir together until mixed and creamy. Add the chopped eggs and stir to coat. Taste and add any additional salt, pepper or mustard to your preferences. Serve or refrigerate until ready to serve (storage recommendations in the post above).
WW Points per (1/2 cup) serving: 2 (Points calculated using the recipe builder on weightwatchers)
Nutrition Information per (1/2 cup) serving:
169 calories, 4 g carbs, 0 g sugars, 12 g fat, 3 g saturated fat, 11 g protein, 2 g fiber, 127 mg sodium
Weight Watchers Points Plus:
4 per (1/2 cup) serving
