Avocado Egg Salad
This healthy egg salad is divine in a wrap and equally delicious as a salad. I also enjoy serving it with carrot and celery sticks and eating it as a chunky and super-satisfying dip. When in season, I think a little fresh basil or dill would be delicious!
Yields 2 servings.
Yields 2 servings.
Ingredients
- 4 hard-boiled eggs, peeled
- 1/2 an avocado
- 1 tablespoon plain Greek lowfat yogurt
- 1 teaspoon lemon juice
- Zest of 1/2 a lemon
- 1/4 cup celery, finely chopped
- 2 tablespoons minced red onion, optional
- 1/4 teaspoon Kosher salt and a few turns of the pepper mill
- Optional for serving: whole wheat or brown rice tortillas, sliced tomatoes, baby spinach, celery and carrot sticks
Instructions
- Separate the whites and the yolks of the eggs. Set aside 2 yolks for another use.
- Chop the egg whites.
- In a large bowl, combine the avocado, egg yolks, and yogurt. Mash until the mixture is creamy and smooth. Then mix in the lemon juice and zest, salt and pepper.
- Stir in the egg whites, celery, and optional onion. Cover and refrigerate, or serve immediately as a sandwich, a wrap, or on a bed of lettuce. I enjoy this as a chunky dip with celery and carrot sticks. It is equally delicious served alongside sliced tomatoes.
Notes
- Although the color of the avocado will dull somewhat, leftovers will keep overnight.
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