• Karri Anne Cameron

Avocado Egg Salad

Makes 6 servings

Macros: 108 cal, fat 8g, carbs 3g, protein 7g, fibre 2g

Ingredients:

4 large hard-boiled eggs, chopped

4 hard boiled egg whites, chopped (discard the rest)*

1 medium hass avocado, cut into 1/2-inch pieces

1 tbsp light mayonnaise, for Whole30 use compliant mayo

1 tbsp fat free plain yogurt, for Whole30/Paleo swap with more mayo

1/2 tablespoon finely chopped chives

2 teaspoons red wine vinegar

1/2 tsp Kosher salt

pinch freshly ground pepper

Directions:

Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper. Mash with a fork. Combine with egg whites and adjust salt as needed.


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