Low Fat Avocado Egg Salad
Creamy, satisfying, and light, this Low Fat Avocado Egg Salad is the perfect healthy twist on a classic favorite. Made with protein-packed eggs, heart-healthy avocado, and a tangy blend of Greek yogurt, lemon juice, and Dijon mustard, this recipe skips the mayo without sacrificing indulgent flavor. Crunchy celery and fresh green onion add texture and a refreshing bite, while optional dill brings a burst of herbaceous goodness. Quick to prepare in just 25 minutes, this nutritious egg salad is perfect for a quick lunch or a light dinner. Serve it on whole-grain bread, in a wrap, or over crisp lettuce for a wholesome, low-fat meal packed with protein and healthy fats. Keywords: low-fat egg salad, avocado egg salad recipe, healthy lunch ideas, no-mayo egg salad, quick and easy recipes.
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Recipe Information
Ingredients
- 4 large Eggs
- 1 large Avocado
- 1 tablespoon Lemon juice
- 3 tablespoons Greek yogurt
- 1 teaspoon Dijon mustard
- 2 tablespoons Green onion
- 1 stalk Celery
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Fresh dill (optional)
Instructions
Place the eggs in a saucepan and cover them with cold water. Bring the water to a boil over medium heat, then cover the pan and remove it from the heat. Let the eggs sit in the hot water for 10 minutes to ensure they are fully cooked.
After 10 minutes, drain the hot water and transfer the eggs to a bowl of ice water to cool for about 5 minutes.
While the eggs are cooling, cut the avocado in half, remove the pit, and scoop the flesh into a mixing bowl. Mash the avocado slightly with a fork.
Add the lemon juice, Greek yogurt, and Dijon mustard to the mashed avocado and mix until well combined.
Finely chop the green onion and celery. Add them to the avocado mixture along with salt, black pepper, and optional fresh dill. Mix well.
Peel the cooled eggs and chop them into small pieces. Add the chopped eggs to the avocado mixture and gently fold everything together until well combined.
Taste and adjust the seasoning if needed. Serve the avocado egg salad chilled on whole grain bread, as a wrap, or over a bed of lettuce.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 746 mg | 249% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 4.1 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 184 mg | 14% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1376 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
