Avocado Egg Salad
Creamy and delicious, this protein packed lunch is quick, easy, and great on-the-go.
Recipe courtesy of Skinnytaste.com.
Be sure to hard-boil and then chill your eggs in advance. This avocado egg salad can be served on a slice of toasted whole wheat bread, on a bed of lettuce, wrapped in a whole wheat tortilla, or even in a hollowed out tomato. Serve with a glass of milk for extra protein and heart-healthy calcium and magnesium.
4 large hard-boiled eggs, chopped, white and yolk separated
4 hard-boiled egg whites, chopped
1 medium avocado, cut into ½-inch pieces
1 tablespoon light mayonnaise
1 tablespoon fat free plain yogurt
½ tablespoon finely chopped chives
2 teaspoons red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground pepper
Combine egg yolks with the avocado, light mayonnaise, yogurt, chives, vinegar, salt, and pepper. Mash with a fork. Add chopped egg whites and mix well.
Per serving: 114 calories, 8 g total fat, 2 g saturated fat, 4 g carbohydrates, 8 g protein, 1 g fiber, 294 mg sodium, 192 mg potassium, 6 mg magnesium, 23 mg calcium