Avocado Egg Salad

By Lauren_Jorgensen

TASTYTIP:
Serve on a bed of romaine lettuce with sliced grape tomatoes.

Nutrients per 1/2-cup serving: Calories: 100, Total Fat: 4.5 g, Sat. Fat: 1 g, Carbs: 6 g, Fiber: 3 g, Sugars: 2 g, Protein: 10 g, Sodium: 300 mg, Cholesterol: 0 mg

Ingredients

• • 10 hard-boiled egg whites, diced
• • 1⁄3 cup onions, diced
• cup • 1/2 cup celery, diced
• tbsp • 8 tbsp avocado, mashed
• tbsp • 1 tbsp Dijon mustard
• tsp • 1 tsp paprika
• tsp • 1/2 tsp ground black pepper
• Pinch • Pinch sea salt (optional)

Preparation

Step 1

In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.