Recipe – Avocado Egg Salad




Left over hard boiled eggs from Easter?  Looking for a great sandwich for lunch?  I’ve got the perfect thing for you…




Avocado Edd Salad (Thanks to Gina at SkinnyTaste)

Servings: 6
Size: 1/2 cup
Old Points: 3 pt
Points+: 4 pt (w/ light Flatout 7 pts)
Calories: 154.7
Fat: 11.7 g
Protein: 9.3 g
Carb: 4.6 g
Fiber: 3.1 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


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.

Posted on April 10, 2012, in Recipes and tagged , , , , , . Bookmark the permalink. 2 Comments.

  1. Looks great! I’ve been meaning to make this ever since I saw the recipe on wearenotmartha, but I was worried the avocado will oxidize if prepared the night before and we don’t have a kitchen at work. For how long does it stay green?

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