Avocado Egg Salad


When I was younger, I hated egg salad.  Now that I consider myself a grown-up, my belly has learned to love the marriage of hard boiled eggs and a creamy dressing.  Usually made with spoonfuls of mayo, egg salad can easily have enough calories to quickly transform a slender figure into one that resembles the shape of an egg.  By using an avocado, Greek yogurt based dressing this egg salad is actually figure friendly, as both avocado and Greek yogurt have been crowned “flat belly foods”.  I like mine on warm, toasted Ezekiel bread with coconut oil and cracked black pepper as a pre-workout snack.

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  • 6 hard boiled eggs, cooled and peeled
  • 2 medium avovados
  • 4 oz of plain, fat free Greek yogurt
  • 1 tsp. of dijon mustard
  • 1/2 tsp of salt
  • Servings: 4
  • Difficulty: easy


  • In a blender, combine the avocado, Greek yogurt and dijon mustard until a dressing that is a mayo like consistency forms
  • Place the peeled eggs in a medium mixing bowl and chop the eggs
  • Add the avocado dressing and salt and combine with the eggs
  • Calories:  221
  • Carbohydrates:  8 grams
  • Protein:  13 grams
  • Fat:  21 grams

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