Healthy egg salad using avocado instead of mayonnaise. Added apples for an extra crunch. Perfect combination of crunch and chewy, without the extra calories!
You guys, I am really excited about this recipe!
For some reason I don’t really get a craving for eggs very often. So when I say I think I could eat this egg salad all the time, that’s a big deal.
Recently I heard someone mention something in passing about apples with egg salad, and that made me want to try it immediately. I like apples in salads, so why not with egg salad?
Why I hadn’t ever heard of this before, I don’t know.
When I ran to the kitchen to start making some, I realized that I didn’t have any mayonnaise. And I got sad. Then I realized I could substitute avocado, and I was happy again.
Avocado always makes me happy.
You don’t have to top off with paprika (I tried it without – it still tastes good!), but I added some just because that’s what I think of as a traditional egg salad spice.
My thought was I would have some left over for lunches this week. But I may or may not have eaten the entire 4 servings in less than 24 hours.
A little bit of added yogurt helped with the consistency and blended the avocado in with the eggs a little better.
I use greek yogurt (like I do in this egg salad pasta) but since it’s just a small amount, you could use regular plain yogurt also.
Top it off with a pinch of paprika and you’ve got yourself a healthy (and delicious!) egg salad.
Avocado egg salad
Healthy egg salad using avocado instead of mayonnaise. Added apples for an extra crunch. Perfect combination of crunch and chewy, without the mayonnaise!
Ingredients
- 8 large eggs, (hard boiled and chopped, this is the 15 minute cook time)
- 1 avocado
- 2 tablespoons greek yogurt
- 2 apples, (cubed)
- 1 teaspoon salt
- 1 teaspoon fresh-ground pepper
- 1 teaspoon paprika, (optional)
Instructions
- In a large bowl, combine eggs, avocado and yogurt and mash until blended.
- Stir in apples.
- Sprinkle in salt and pepper and stir.
- Serve cold, over bread or straight out of the bowl. Top off with a pinch of paprika if desired.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 278Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 372mgSodium: 678mgCarbohydrates: 18gFiber: 6gSugar: 10gProtein: 15g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
You'll also get email updates with new recipes (you can opt-out any time).
Skye
Friday 21st of November 2014
Oh this looks really good, pinned!
Camille
Monday 17th of November 2014
Love the idea of adding apple to this! This sounds and looks delicious. Can't wait to give it a try!
Kelly
Tuesday 18th of November 2014
Thanks Camille, I hope you try it! I love the crunch it gives to the salad (and of course the fact that it makes it even healthier!)