Salads: Tuna Avocado Egg Salad

By JoFClark

Ingredients

• 1 (5 ounces) can tuna packed in water, drained and shredded with a fork
• 2 large hard-boiled eggs, chopped
• 2 hard-boiled egg whites, chopped
• 2 tablespoons plain Greek yogurt
• 1 tablespoon lemon juice
• 1/4 teaspoon paprika
• Dash, garlic powder
• Salt and pepper, to taste
• 1 large Haas avocado (or 2 small avocados), pitted and diced
• 5 large whole grain tortillas (about 42 grams each or 120 calories each)

Preparation

Step 1

Combine all ingredients in a medium bowl, except for the diced avocados. Stir in the diced avocados last. Spoon 1/2 cup of egg salad mixture to 1 large whole grain tortilla. Roll and enjoy!

Nutrition Information

Serves: 5 | Serving Size: 1/2 cup salad mixture + 1 large tortilla

Per serving: Calories: 226; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 101mg; Sodium: 557mg; Carbohydrate: 24g; Dietary Fiber: 4g; Sugar: 1g; Protein: 15g

Nutrition Bonus: Potassium: 263mg; Iron: 10%; Vitamin A: 7%; Vitamin C: 5%; Calcium: 12%