Avocado Egg Salad

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Avocado Egg Salad

Whether you serve this as a wrap, on whole-grain toast or in a lettuce cup, you will love this egg salad that uses half the yolks and lots of healthy fats from the avocado.

I tried a Flat-Out for the first time after hearing your positive reviews about it and loved how easy it was to create a wrap. It tasted great too! If you’re on a gluten free diet or looking to use less calories this is also wonderful in a lettuce wrap or why not a hollowed out tomato!

Avocado Egg Salad

Servings: 6 • Size: 1/2 cup • Points +:4  • Smart Points: 4

Calories: 155 • Fat: 12 g • Protein: 9 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 g

Sodium: 132 mg (without salt)

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

1 tbsp fat free plain yogurt

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.