This Egg White and Avocado Salad is one of my favorite easy go-to lunches because it’s healthy, full of flavor and has ZERO added mayo!
Okay so here is a delicious throwback recipe that is one of my favorites that I wanted to re-introduce to you guys! This egg white and avocado salad is a total go-to of mine for easy weekly lunches because it’s healthy, full of flavor and has ZERO added mayo!
I grew up eating egg salad sandwiches ALL the time…I mean like every other day people. My grandma made the BEST ones (as we shouldn’t be surprised because she was legit the best cook ever) so I always used her recipe. Well it wasn’t until after college, when I realized I should probably start counting my calories and changing my diet, that umm Grandma’s egg salad might not be that healthy for me. Crap. I love me some mayo, but I really wanted to come up with a new favorite that didn’t need all that extra stuff. Insert here the new and much improved guilt-free egg salad sandwich!
Oh yes and there is BACON.
I kept this low in calories by only using egg whites and subbed the oh so beloved mayo for a combination of mashed avocado, Greek yogurt and Dijon mustard. One word folks….CREEEAMY. I then added some green onions, celery, some crunchy turkey bacon and voila! Absolute deliciousness. I personally like to make open-faced sandwiches out of mine on top of a little arugula, but you could totally eat this plain, over a big salad, in a wrap – really however you’d like! It makes the perfect, low-calorie, completely clean, healthy lunch that you won’t feel so guilty eating.
Once again let me stress to you (because I know I’ll be getting a few comments or messages about this…), the majority of the fat in this recipe (and by majority I mean pretty much ALL of it) comes strictly from the avocado which is a healthy fat, so don’t be afraid of it! I LOVE avocados and they are a total winner in this recipe.
This egg white salad will only last about 3 days in the fridge and you’ll need to make sure to cover it securely with plastic wrap so that the mashed avocado doesn’t start to brown. This is another reason I added a little lemon juice, to prevent from browning! I actually like to press the plastic wrap into the salad (so that it touches) when covering which really seems to seal in the freshness. Let me know how you all like this!
- 10 hard boiled egg whites, diced
- 1 avocado, mashed
- 1 Tbsp Dijon mustard
- 1 Tbsp plain Greek yogurt
- 2 tsp. fresh lemon juice
- ⅓ cup green onions, chopped
- ½ cup celery, diced
- ½ tsp. paprika
- ¼ tsp. pepper
- Pinch of sea salt
- 2 slices uncured turkey bacon, chopped
- In a large bowl, mash avocado and add in mustard, Greek yogurt and lemon juice, mixing until smooth.
- Stir in green onions, celery, paprika, salt and pepper and set aside.
- Begin chopping the egg whites, discarding the yolks, and fold into the avocado mixture until completely combined.
- Add in the turkey bacon and serve on whole wheat bread with fresh arugula, enjoy!