I feel like this is a big kid version of a not necessarily childhood favorite, but definitely something that reminds you of your childhood. Let’s be serious, when you were younger, you were not really looking forward to the days that you had egg salad in your lunch box. Nevertheless, as a big kid, a twist on a classic egg salad recipe seems to be a very appropriate and healthy lunchtime option. How times change.
If you want something a little more filling, just slap this bad boy on some bread and make a sammy.
I am an avocado junkie so the addition of avocado to pretty much anything will have me hooked. It is such a great “good fat” and it is packed with so many essential nutrients that you can’t go wrong with it. I will say that it is packed with a LOT of good fat, so it is recommended that you only eat about a 1/4 of an avocado per serving. Food for thought. I will admit though, I am not one to really obey that rule…oops.
Adapted from: Skinny Taste
4 large hard-boiled eggs, chopped
4 hard boiled egg whites, chopped (in addition to the full 4 hard-boiled eggs…you can either toss the egg yokes or find something else tasty to do with them)
1 medium hass avocado, cut into 1/2-inch pieces
1 tbsp light mayonnaise
1 tbsp fat free plain yogurt
2 teaspoons apple cider vinegar
1/2 tsp Kosher salt
1/2 tsp paprika (if you have smoked, even better!)
pinch freshly ground pepper
1) In a medium sized bowl, combine the egg yolks with the avocado, light mayo, yogurt, vinegar, paprika, salt and pepper. Mash with a fork.
2) Add in egg whites, continue to mash. Season to taste with salt and pepper.
3) Eat it straight from the bowl (I did!) or spread it on to your favorite bread.
3) Share and enjoy!
Very simple yet a perfect (and healthy!) summertime lunch. For my fans who are a little lactose-intolerant, you can take out the yogurt…it really is an optional ingredient. It just adds to the heftiness of the egg salad.