This Avocado Egg Salad makes a tasty low carb, vegetarian lunch that’s a enjoyable twist on conventional egg salad! The mix of avocado and eggs just isn’t solely scrumptious, it’s additionally very filling and can maintain your starvation glad till your subsequent meal. I feel this works nice for lunch however is also served for breakfast or brunch as properly. I wish to eat this year-round, however with Easter developing I’ve to say that this recipe is an effective way to make use of up leftover Easter eggs!
Higher but, every satisfying ½ cup serving is simply 169 energy, 4 grams of carbs or between 0-5 WW PersonalPoints, relying in your ZeroPoint meals. That’s proper, for some WW members that is as little as zero factors per serving! To view your WW PersonalPoints for this recipe and observe it within the WW app or website, click on right here.
Onerous-Boiling the Eggs
The recipe beneath outlines my very own tried-and-true technique of hard-boiling eggs, however when you have a most popular technique, be happy to make use of your personal. On my range, this manner provides me excellent yellow exhausting cooked facilities at 12 minutes resting, however I left a spread since everybody’s stoves are barely totally different. If you wish to hard-boil the entire dozen eggs, you may at all times use half for this Avocado Egg Salad and the opposite half for my Buffalo Deviled Eggs or traditional Deviled Eggs recipes!
How ought to I serve this Avocado Egg Salad?
This tasty egg salad is ideal for lunch, brunch, breakfast, or a snack. Listed here are some concepts on how you can serve it:
- on toast
- on a sandwich
- in a lettuce wrap
- on crackers
- over a inexperienced salad
- in a pita or tortilla
- as a dip with celery, cucumbers, melba toasts, tortilla chips, or pita chips
As you doubtless know, brilliant recent inexperienced and yellow avocados will flip brown over time when uncovered to air. The lemon juice on this recipe will assist, however it might not fully eradicate the problem. I like to recommend spreading the leftovers of this Avocado Egg Salad throughout the underside of an hermetic meals storage container after which urgent a bit of cling wrap throughout the uncovered floor of the egg salad. Then place the lid on tight and it ought to maintain your egg salad wanting fairly longer.
Extra Tasty, Lightened Up Lunch Concepts
On the lookout for extra tasty, lightened up dip lunch concepts like this Avocado Egg Salad? Try my Buffalo Hen Salad, Greek Hen Quinoa Salad, Thai Peanut Hen Wraps, Taco Hen Salad, Open Confronted Greek Stead Sandwiches, Caprese Sandwich, Cobb Salad, Hen Bacon Apple Cheddar Wraps, Barbecue Ranch Hen Salad, Cucumber Sandwiches, Mother’s Simple Egg Salad, Pimento Cheese Hen Salad Sandwiches, Hummus Hen Salad, Spicy Southwest Hen Wraps, Doritos Taco Salad, Ham and Cheese Twists, Southwest Steak Salad with Avocado Lime Dressing, Cajun Turkey Membership Sandwich, and extra within the Salad and Sandwiches classes of my recipe index!
Avocado Egg Salad
This Avocado Egg Salad makes a tasty low carb, vegetarian lunch that’s a enjoyable twist on conventional egg salad!
- 6 massive eggs
- 5 oz peeled, pitted ripe avocado, (for me it is a medium sized avocado as soon as the peel and pit are eliminated)
- 1 tablespoon lemon juice
- 2 tablespoons plain nonfat Greek yogurt, I take advantage of Fage 0%
- 1 teaspoon mustard
- ¼ teaspoon salt, (or extra to style)
- ⅛ teaspoon black pepper, (or extra to style)
- 1 tablespoon chopped chives
To exhausting boil the eggs, place the uncooked eggs on the backside of a big pot. Pour water within the pot till the water is 1-2 inches excessive of the eggs. Place the pot on the stovetop uncovered and switch the burner to excessive warmth. Carry the water within the pot to a boil. When the water involves a full boil, cowl the pot with a lid and switch off the warmth to the burner. Go away the pot on the burner, coated, for 12 minutes.
Whereas the eggs sit within the coated pot, fill a mixing bowl ¾ manner with ice water. When the time is up on the eggs, use a slotted spoon to take away them from the pot and switch them to the bowl of ice water to cease them from cooking. Go away them within the bowl of ice water for a number of minutes till absolutely chilly. Peel the eggs beneath chilly operating water. Chop/cube the eggs into small items (I like to combine smaller and bigger items).
Mash the avocado utilizing a fork and switch it to a mixing bowl. Add the lemon juice and stir till properly mixed. Add the Greek yogurt, mustard, salt, pepper, and chives and stir collectively till blended and creamy. Add the chopped eggs and stir to coat. Style and add any further salt, pepper or mustard to your preferences. Serve or refrigerate till able to serve (storage suggestions within the submit above).
Diet Info per (1/2 cup) serving:
169 energy, 4 g carbs, 0 g sugars, 12 g fats, 3 g saturated fats, 11 g protein, 2 g fiber, 127 mg sodium (from myfitnesspal.com)
Weight Watchers PointsPlus:
4 per (1/2 cup) serving (PP calculated utilizing the recipe builder on weightwatchers.com)