Avocado Egg Salad

After my third day in a row this week of tuna salad, I needed a change to combat my taste fatigue. I settled on egg salad, because I love eggs  (hard-boiled or scrambled are my favorites), and I eat about 6-8 a week (even the yolk–gasp!).

 

If you still buy into the “egg yolks raise your cholesterol and are bad for you” mindset, I’m here to set you free–they don’t.

 

All the greasy bacon, sausage, and sugary cereal you eat with those egg yolks could raise your cholesterol, but not the egg yolks themselves; half the protein and almost ALL the vitamins (A, D, E, & K) and minerals (calcium, iron, & folate) are in the yolk–so enjoy an egg a day!

 

Here’s a recipe to help you.

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{Avocado Egg Salad}

This egg salad gets its creaminess from avocados instead of lots of mayonnaise, and it’s packed full of veggies; serve on whole wheat toast for extra crunch, or make into a wrap with your favorite tortilla.

 

Adapted from: Skinny Taste, Avocado Egg Salad

Servings: 6 (about 1/2 cup each)

 

Ingredients

3 smaller, or 2 large ripe avocados

2 Tbsp Miracle Whip

2 Tbsp non-fat plain Greek yogurt

1 Tbsp apple cider vinegar

1 tsp garlic powder

1 tsp dill weed

1/2 tsp salt

1/2 tsp yellow mustard powder

5 hard-boiled eggs, chopped  (here is a great recipe for easy to peel hard boiled eggs)

1 red pepper, chopped

1/2 cucumber, chopped

 

Directions

1. Combine avocados, miracle whip, yogurt, vinegar, and spices, mash with fork until blended.  If your avocados aren’t quite ripe combine ingredients in a food processor until blended–lumps are fine.

2. Stir in eggs and vegetables.

 

Nutrition info per serving (avocado salad only): 150 calories, 11 g fat (2 g sat fat), 7 g protein, 6 g carb, 3 g fiber

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