This Avocado Egg Salad makes a tasty low carb, vegetarian lunch that’s a fun twist on traditional egg salad! The combination of avocado and eggs is not only delicious, it’s also very filling and will keep your hunger satisfied until your next meal. Each satisfying ½ cup serving is just 169 calories, 4 grams of carbs or 2 WW Points!
Avocado Egg Salad – 2 Points
Description
This Avocado Egg Salad makes a tasty low carb, vegetarian lunch that’s a fun twist on traditional egg salad!
Ingredients
Instructions
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Boil Eggs
To hard boil the eggs, place the raw eggs at the bottom of a large pot. Pour water in the pot until the water is 1-2 inches over the top of the eggs. Place the pot on the stovetop uncovered and turn the burner to high heat. Bring the water in the pot to a boil. When the water comes to a full boil, cover the pot with a lid and turn off the heat to the burner. Leave the pot on the burner, covered, for 12 minutes. -
Put Eggs In Ice Water
While the eggs sit in the covered pot, fill a mixing bowl ¾ way with ice water. When the time is up on the eggs, use a slotted spoon to remove them from the pot and transfer them to the bowl of ice water to stop them from cooking. Leave them in the bowl of ice water for several minutes until fully cold. Peel the eggs under cold running water. Chop/dice the eggs into small pieces (I like to mix smaller and larger pieces). -
Mash Avocado And Mix Ingredients
Mash the avocado using a fork and transfer it to a mixing bowl. Add the lemon juice and stir until well combined. Add the Greek yogurt, mustard, salt, pepper, and chives and stir together until mixed and creamy. Add the chopped eggs and stir to coat. Taste and add any additional salt, pepper or mustard to your preferences. -
Serve
Serve or refrigerate until ready to serve.
Note
WW Points per (1/2 cup) serving: 2
Serving Suggestions:
- on toast
- on a sandwich
- in a lettuce wrap
- on crackers
- over a green salad
- in a pita or tortilla
- as a dip with celery, cucumbers, melba toasts, tortilla chips, or pita chips
